Vegetable Casserole

• 1 c. thinly sliced carrots
• 1 c. green beans, cut into 1/2-inch slices
• 1 c. diced potatoes
• 1/2 c. celery, cut into 1/4-inch slices
• 2 medium tomatoes, cut into quarters
• 1 yellow squash, thinly sliced
• 1 zucchini, thinly sliced
• 1/2 onion, thinly sliced
• 1/2 head cauliflower, cut into flowerets
• 1/4 c. thin strips sweet red pepper
• 1/2 c. green peas
• 1/2 c. vegetable broth
• 1/3 c. olive oil
• 3 cloves garlic, chopped
• 2 tsp. salt
• 1/2 bay leaf
• 1/2 tsp. savory
• 1/2 tsp. tarragon
• grated Parmesan cheese
• Jack cheese, cut in thin slices

1. Combine all vegetables in a shallow baking dish.
2. Heat broth and add oil, garlic, salt, bay leaf, savory and tarragon (dried herbs should be crushed fine). Bring broth mixture to a boil. Pour over vegetables and cover casserole.
3. Lid must fit tightly or cover with foil.
4. Bake, covered, at 350u0b0 for 1 hour to 1 hour and 15 minutes.
5. Gently mix vegetables twice during cooking.
6. At end of cooking time, uncover casserole and sprinkle generously with Parmesan cheese. Cover completely with sliced Jack cheese.
7. Place back in hot oven until cheese is melted and bubbly.

carrots, green beans, potatoes, celery, tomatoes, yellow squash, zucchini, onion, cauliflower, thin strips sweet red pepper, green peas, vegetable broth, olive oil, garlic, salt, bay leaf, tarragon, parmesan cheese, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754228 (may not work)