Garden Harvest Casserole

• 1 c. sliced, unpeeled eggplant
• 1 c. thinly sliced carrots
• 1 c. sliced green beans
• 1 c. diced potatoes
• 2 medium tomatoes, quartered
• 1 small yellow squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 medium onion, thinly sliced
• 1/2 c. chopped green pepper
• 1/2 c. chopped cabbage
• 3 cloves garlic, crushed
• 3 sprigs parsley, chopped
• dash of black pepper
• 1 c. beef bouillon
• 1/3 c. vegetable oil
• 2 tsp. salt
• 1/4 tsp. tarragon
• 1/2 bay leaf, crushed

1. Mix vegetables together and place in a shallow 13 x 9 x 2-inch baking dish.
2. Sprinkle parsley and pepper over all.
3. Preheat oven to 350u0b0.
4. Pour bouillon into a small saucepan.
5. Add oil, salt, tarragon and bay leaf.
6. Heat to boiling; adjust seasonings to taste.
7. Pour over vegetables.
8. Cover baking dish with aluminum foil.
9. Bake 1 to 1 1/2 hours or until vegetables are just tender and are still colorful.
10. Carefully stir vegetables occasionally, but to preserve color, don't lift cover off for long.
11. Serves 6 to 8.

carrots, green beans, potatoes, tomatoes, yellow squash, zucchini, onion, green pepper, cabbage, garlic, parsley, black pepper, beef bouillon, vegetable oil, salt, tarragon, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978292 (may not work)