Golden Harvest Casserole

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

1. Mix all vegetables and place in greased 13 x 9 x 2-inch baking dish. Sprinkle parsley and 3 teaspoons ground black pepper over all.
2. In saucepan combine bouillon, oil, salt, tarragon and bay leaf.
3. Heat to boiling (correct seasonings, if needed).
4. Pour over vegetables.
5. Cover with foil and bake in preheated 350u0b0 oven for 1 to 1 1/2 hours or until vegetables are just tender and still colorful.
6. Carefully stir vegetables occasionally, but don't lift cover off for very long.

eggplant, tomatoes, yellow squash, zucchini, onion, green pepper, cabbage, garlic, parsley, beef bouillon, vegetable oil, salt, tarragon, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416456 (may not work)