Hot Vegetable Salad

• 1 c. chopped carrots
• 1 c. frozen wax beans
• 1 c. diced potatoes
• 1 stalk celery, chopped
• 2 tomatoes, sliced
• 1 yellow squash, sliced thin
• 1/2 head cauliflower, chopped
• 1/4 c. pimento strips
• 1/4 c. green pepper strips
• 1/2 c. frozen peas
• 1/3 c. olive oil
• 3 garlic cloves
• 1 c. beef bouillon
• 1/2 bay leaf, crumbled
• 1/2 tsp. savory
• 1/4 tsp. tarragon

1. Preheat oven to 350u0b0.
2. Saute garlic in olive oil.
3. Discard garlic.
4. Add bouillon and spices and bring to a boil.
5. Combine vegetables in a 13 x 9-inch baking dish.
6. Pour sauce over vegetables and toss.
7. Cover with foil.
8. Bake for 1 hour and 15 minutes.
9. Stir 4 to 5 times while baking.

carrots, frozen wax beans, potatoes, celery, tomatoes, yellow squash, cauliflower, pimento strips, green pepper, frozen peas, olive oil, garlic, beef bouillon, bay leaf, tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433864 (may not work)