| | Directions | | Mix veggies together and place in a baking dish. Sprinkle parsley and pepper over all. Can refrigerate at this point. Pour bouillon in small sauce pan and add oil, salt, tarragon, and bay leaf. Heat to boiling and pour over veggies. Cover and bake at 350° degrees for 1 1/2 hours or until veggies are tender and still colorful. Stir occasionally, but to preserve color, don't lift the cover too often. This is a favorite Thanksgiving dish. |
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| Ingredients | | - |  | 1 cup sliced unpeeled eggplant |
| - | | 1 cup sliced carrots |
| - | | 1 cup green beans |
| - | | 1 cup diced potatoes |
| - | | 2 tomatoes, quartered (medium) |
| - | | 1 yellow squash, sliced (small) |
| - | | 1 onion, sliced (medium) |
| - | | 1 zucchini, sliced (small) |
| - | | 1/2 cup chopped green pepper |
| - | | 1/2 cup chopped cabbage |
| - | | 3 cloves garlic |
| - | | 3 sprigs parsley, chopped |
| - | | black pepper to taste |
| - | | 1 cup beef bouillon |
| - | | 1/3 cup olive oil |
| - | | 2 teaspoons salt |
| - | | 1/4 teaspoon tarragon |
| - | | 1/2 bay leaf, crumpled |
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