1 c. celery hearts, sliced
3 med. onions, sliced
3 med. zucchini, sliced
3 carrots, sliced
1 green pepper, chopped
1 lb. fresh string beans, cut in 2-inch lengths or 1 pkg. frozen French string beans
1 clove garlic, chopped or 1/8 tsp. garlic powder
Salt & pepper, to taste
1/2 c. cooking oil
1 (16 oz.) can peeled tomatoes
4 med. potatoes, peeled & sliced

In a large casserole, combine celery, onions, zucchini, carrots, green pepper and green beans. Add bay leaves, garlic clove or powder, salt and pepper. Stir in cooking oil. Top with tomatoes. Bake, covered, in preheated 350 degree oven for 40 minutes until celery is tender. Stir at least twice. Add potatoes; push down into liquid. Bake, uncovered, about 20 minutes longer, until potatoes are tender and liquid has evaporated. Serves 8.