Hot Vegetable Salad - cooking recipe

Ingredients

1 c. chopped carrots
1 c. frozen wax beans
1 c. diced potatoes
1 stalk celery, chopped
2 tomatoes, sliced
1 yellow squash, sliced thin
1/2 head cauliflower, chopped
1/4 c. pimento strips
1/4 c. green pepper strips
1/2 c. frozen peas
1/3 c. olive oil
3 garlic cloves
1 c. beef bouillon
1/2 bay leaf, crumbled
1/2 tsp. savory
1/4 tsp. tarragon

Preparation

Preheat oven to 350\u00b0.
Saute garlic in olive oil.
Discard garlic.
Add bouillon and spices and bring to a boil.
Combine vegetables in a 13 x 9-inch baking dish.
Pour sauce over vegetables and toss.
Cover with foil.
Bake for 1 hour and 15 minutes.
Stir 4 to 5 times while baking.