1 c. sliced and peeled eggplant
1 c. thinly sliced carrots
1 c. sliced green beans
1 c. diced potatoes
2 med. tomatoes, quartered
1 sm. yellow squash, sliced
1 med. onion, sliced
1/2 c. chopped green pepper
1/2 c. chopped cabbage
3 cloves garlic, ; crushed
3 sprigs parsley, chopped
Ground black pepper
1 c. beef bouillon
1/3 c. vegetable oil
2 tsp. salt
1/4 tsp. tarragon
Bay leaf, crumpled

Mix vegetables together and place into a shallow baking dish. Sprinkle with parsley and pepper.

Pour bouillon into small saucepan, add oil, salt, tarragon, and bay leaf. Heat to boiling. Pour over vegetables. Cover baking dish with foil, put in 350 degree oven.

Bake 1-1 1/2 hours or until vegetables are tender. Carefully stir vegetables occasionally; to preserve color, don't lift cover off for very long.