Vegetable Casserole - cooking recipe

Ingredients

1 c. thinly sliced carrots
1 c. fresh green beans, cut in halves
1 c. peeled, diced white potatoes
2 medium tomatoes, quartered
1 small yellow squash, sliced
1/2 small cauliflower, cut
2 tsp. salt
1/2 Bermuda onion, chopped
1/2 c. chopped sweet red pepper
1/2 c. frozen green peas
1/2 c. beef bouillon
1/3 c. olive oil
1 bay leaf
1 tsp. dill
2 cloves garlic, minced
1/2 tsp. savory

Preparation

Place vegetables in an ungreased, large casserole.
Toss well. Heat bouillon in a saucepan with oil, garlic, bay leaf, salt, dill and savory.
Bring to a boil and pour over vegetables.
Bake in a preheated oven at 350\u00b0 for 1 hour, stirring occasionally. Yields 12 servings.