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, sliced
1 medium onion, sliced
1/2 c. chopped green pepper
1/2 c. chopped cabbage
1 small zucchini, sliced
3 cloves garlic, crushed
3 sprigs parsley, chopped
freshly ground black pepper
1 c. beef bouillon
1/3 c. vegetable oil
2 tsp. salt
1/4 tsp. tarragon
1/2 bay leaf, crumpled

Preparation

Mix vegetables and garlic together.
Place in a shallow baking dish (13 x 9 x 2-inch).
Sprinkle parsley and grind pepper over all.
At this point, you can refrigerate until ready to bake. Preheat oven to 350\u00b0.
Pour bouillon into a small saucepan; add oil, salt, tarragon and bay leaf.
Heat to boiling; correct seasonings.
Pour over vegetables.