Garden Harvest Casserole - cooking recipe

Ingredients

1 c. sliced, unpeeled eggplant
1 c. thinly sliced carrots
1 c. sliced green beans
1 c. diced potatoes
2 medium tomatoes, quartered
1 small yellow squash, thinly sliced
1 small zucchini, thinly sliced
1 medium onion, thinly sliced
1/2 c. chopped green pepper
1/2 c. chopped cabbage
3 cloves garlic, crushed
3 sprigs parsley, chopped
dash of black pepper
1 c. beef bouillon
1/3 c. vegetable oil
2 tsp. salt
1/4 tsp. tarragon
1/2 bay leaf, crushed

Preparation

Mix vegetables together and place in a shallow 13 x 9 x 2-inch baking dish.
Sprinkle parsley and pepper over all.
Preheat oven to 350\u00b0.
Pour bouillon into a small saucepan.
Add oil, salt, tarragon and bay leaf.
Heat to boiling; adjust seasonings to taste.
Pour over vegetables.
Cover baking dish with aluminum foil.
Bake 1 to 1 1/2 hours or until vegetables are just tender and are still colorful.
Carefully stir vegetables occasionally, but to preserve color, don't lift cover off for long.
Serves 6 to 8.