Ghivetch

Course : Vegetables
Serves: 8-10
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 small cauliflower florets
2 medium carrots -- scraped, thinly sliced
2 medium baking potatoes -- - peeled and diced
2 medium tomatoes -- peeled and quartered
1/4 pound fresh green beans
1 medium celery stalk
1 medium yellow squash -- thinly sliced
1 medium zucchini -- thinly sliced
1 medium 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 cloves garlic -- minced
2 teaspoons salt
1/2 teaspoon ground savory
1/4 teaspoon dried whole tarragon
1 piece bay leaf
 

Preparation / Directions:

*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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes