Baked Vegetables

• 2 medium potatoes, cut into 1/2-inch cubes
• 2 medium carrots, cut into 1/4-inch slices
• 1 cup cut fresh green beans
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 medium tomatoes, chopped
• 2 cups cauliflowerets
• 1 celery rib, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium green pepper, chopped

1. In a large saucepan, bring 1 in. of water to a boil. Add the potatoes, carrots and beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; place in a greased 2-1/2-qt. baking dish.
2. In a skillet, saute onions and garlic in oil until tender. Add tomatoes, cauliflower, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon half over the potato mixture. Top with zucchini, green pepper and remaining tomato mixture. Cover and bake at 350u0b0 for 40-45 minutes or until vegetables are tender. Serve with a slotted spoon.

potatoes, carrots, green beans, onions, garlic, olive oil, tomatoes, cauliflowerets, celery, salt, thyme, marjoram, pepper, zucchini, green pepper

Taken from www.tasteofhome.com/recipes/baked-vegetables/ (may not work)