Ghivetch - cooking recipe

Ingredients

1 c. carrots, thinly sliced
1 c. green beans, sliced 1/2-inch diagonal
1 c. potatoes, diced
1/2 c. celery, sliced 1/4-inch diagonal
2 medium tomatoes, quartered
1 small yellow squash, sliced thin
1 small zucchini, sliced thin
1/2 Bermuda onion, sliced
1/2 small cauliflower, broken in small pieces
1/4 c. red pepper, cut julienne strips
1/4 c. green pepper, cut julienne strips
1/2 c. frozen peas, thawed
1 c. beef bouillon
1/3 c. olive oil
3 garlic cloves, crushed
2 tsp. salt
1/2 bay leaf, crumbled
1/2 tsp. savory
1/4 tsp. tarragon

Preparation

Preset oven to 350\u00b0.
Place all veggies in shallow greased baking dish (13 x 9 x 2-inch).
Mix up.
Put bouillon in small pan. Add olive oil, garlic and rest of the spices.
Pour over veggies.
Cover tightly with foil and bake 1 hour and 15 minutes, stirring occasionally. Parmesan Chicken and Ghivetch make a very elegant company dinner for 8 or 10.