Vegetables recipes

Ghivetch

Course : Vegetables
Serves: 8-10

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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.

Ghivetch

Ingredients:

Preparation / Directions:

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