Ghivetch - Vegetable Stew

• 1a2 head cauliflower, separated into florets
• 2 potatoes, peeled and diced
• 2 carrots, sliced thin
• 1 small acorn squash peeled, seeded & cubed
• 1a2eggplant, cubed (don't peel)
• 1 (14 1/2 ounce) can plum tomatoes, drained
• 1a2 yellow squash, sliced thin (don't peel)
• 2 medium onions, quartered
• 1a2 cup green peas
• 1a2 cup green beans, cut up
• 1 bell pepper, seeded and thinly sliced
• 2 stalks celery, thinly sliced
• salt
• pepper
• 1 1a2 cups vegetable broth
• 1a3 cup olive oil
• 2 garlic cloves, crushed
• 1a2 tablespoon fresh dill, chopped (or parsley)

1. Preheat oven to 350Au0b0F.
2. Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
3. Heat broth, olive oil and garlic in a small pan.
4. Pour over the vegetables.
5. Sprinkle with dill.
6. Cover and bake until all vegetables are tender, about 1 hour.
7. Let cool to lukewarm before serving.

cauliflower, potatoes, carrots, acorn, tomatoes, yellow squash, onions, green peas, green beans, bell pepper, stalks celery, salt, pepper, vegetable broth, olive oil, garlic, fresh dill

Taken from www.epicurious.com/recipes/member/views/ghivetch-vegetable-stew-58394693 (may not work)