Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         cauliflower -- in flowerets
   2      medium        carrots -- scraped
                        thinly sliced
   2      medium        baking potatoes -- - peeled and diced
   2      medium        tomatoes -- peeled & quartered
     1/4  pound         fresh green beans*
   1                    celery stalk**
   1                    yellow squash -- thinly sliced
   1      medium        zucchini -- thinly sliced
   1                    onion -- thinly sliced
   1      small         sweet red pepper -- - cut in strips
   1      small         green pepper -- cut in strips
   1      cup           chicken broth
     1/2  cup           olive oil
   3                    garlic cloves -- minced
   2      teaspoons     salt
     1/2  teaspoon      ground savory
     1/4  teaspoon      dried whole tarragon
   1                    bay leaf

Preparation:

*Slice beans diagonally into 1/2" pieces. **Slice celery diagonally into 1/4" pieces. Combine first 11 ingredients in a large bowl; toss well. Spoon vegetable mixture into a deep 5-qt. casserole; set aside. Combine broth and remaining ingredients in a saucepan; bring mixture to a boil. Pour over vegetables. Cover and bake at 350 F. for 1 hour, or until vegetables are tender, stirring occasionally. Remove and discard bay leaf before serving.