"Ghivetch"" Vegetables - cooking recipe

Ingredients

1/2 small head cauliflower, cut into florets (about 3 c.)
1 medium size yellow squash, sliced (about 1 1/2 c.)
2 medium size carrots, peeled and sliced (about 1 c.)
1/4 c. olive oil
2 cloves garlic, crushed
1 small bay leaf
2 medium ripe tomatoes, cut into 8 wedges
1 c. celery, sliced
1 c. onions, sliced
1 c. green bell pepper, thin strips
1 c. green beans
1 c. potatoes, diced 1/2-inch
1/2 c. peas
1 c. low-sodium beef or chicken broth
2 Tbsp. fresh parsley
2 Tbsp. fresh dill or 1 Tbsp. dried dill weed

Preparation

Heat oven to 350\u00b0.
In 3-quart casserole, combine cauliflower, squash, carrots, celery, onions, bell pepper, beans, potato and peas; set aside.
In small saucepan, over medium-high heat, bring broth, oil, garlic and bay leaf to a boil.
Remove from heat; pour over vegetables.
Cover tightly.
Bake 35 to 40 minutes, until potatoes are almost tender, stirring once or twice.
Add tomatoes, parsley and dill.
Cook, covered, 5 to 10 minutes longer.
Makes 4 servings.