Variety of shapes, colors and flavors add to this vegetable. Substitute eggplant for zucchini, cabbage for celery or add a sliced turnip. Increase the servings by adding another carrot, potato or tomato.

2 med. carrots, sliced thin
2 sm. potatoes, cubed
4 med. tomatoes, quartered
1 Bermuda onion, sliced
1 sm. head cauliflower (sm. flowers)
1/2 green pepper, julienne strips
1/2 sweet red pepper, julienne strips
1/2 pkg. frozen peas, thawed
1 c. fresh green beans, sliced
1 rib celery, sliced
3 sm. zucchini, sliced
1 c. beef bouillon
1 c. olive oil
1 clove garlic, minced
2 tsp. salt
1/2 bay leaf, crumbled
1/2 tsp. savory
1/4 tsp. tarragon

Put all vegetables in ungreased shallow 11x13 inch casserole dish. Heat bouillon, oil, garlic, salt, bay leaf, savory and tarragon to boiling and pour over vegetables. Cover casserole with heavy foil. Bake in preheated 350 oven until tender, about 1 hour. Vegetables should be crisp. 10-12 servings.