GHIVETCH VEGETABLES Recipe

Ingredients
  • 1/2 head cauliflower, cut into florets (3 cup head) (small head)
  • 1 1 1/2 cup yellow squash, sliced (medium)
  • 2 carrots (1 cup peeled and sliced (medium)
  • 1/4 cup olive oil
  • 2 cloves garlic, Crushed
  • 1 bay leaf (small)
  • 2 ripe tomatoes, cut into 8 wedges (medium)
  • 1 cup celery, sliced
  • 1 cup onions, sliced
  • 1 cup green bell pepper, thin strips
  • 1 cup green beans
  • 1 cup potatoes, diced 1/2 inch pieces
  • 1/2 cup peas
  • 1 cup low-sodium beef or chicken broth
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh dill or 1 tablespoon dried dill weed
Directions
Heat oven to 350°. In a three quart casserole, combine cauliflower, squash, carrots, celery, onions, bell pepper, beans, potato and peas; set aside. In small saucepan, over medium-high heat, bring broth, oil, garlic and bay leaf to a boil. Remove from heat; pour over vegetables. Cover tightly. Bake thirty-five to forty minutes until potatoes are almost tender, stirring once or twice. Add tomatoes, parsley and dill. Cook, covered five to ten minutes longer. Makes four servings.
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