| | 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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| 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 |
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