Ghivetch

Ingredients

1 small cauliflower, in flowerets 2 medium carrots, scraped - thinly sliced 2 medium baking potatoes - peeled and diced 2 medium tomatoes, peeled & quartered 1/4 lb fresh green beans* 1 celery stalk** 1 yellow squash, thinly sliced 1 medium zucchini, thinly sliced 1 onion, thinly sliced 1 small sweet red pepper - cut in strips 1 small green pepper, cut in strips 1 cup chicken broth 1/2 cup olive oil 3 garlic cloves, minced 2 tsp salt 1/2 tsp ground savory 1/4 tsp dried whole tarragon 1 bay leaf

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Preparation
 
*Slice beans diagonally into 1/2" pieces.

**Slice celery diagonally into 1/4" pieces.

Combine first 11 ingredients in a large bowl; toss well. Spoon
vegetable mixture into a deep 5-qt. casserole; set aside.

Combine broth and remaining ingredients in a saucepan; bring mixture
to a boil. Pour over vegetables. Cover and bake at 350 F. for 1
hour, or until vegetables are tender, stirring occasionally. Remove
and discard bay leaf before serving.

Yield: 8 to 10 servings.

From _Noteworthy_ by The Ravinia Festival/Highland Park, IL, in
_America s Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

 

 
Servings: 1

 

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