Baked Vegetable Macedoine

• 1 (10 oz.) pkg. frozen cauliflower, thawed
• 1 (10 oz.) pkg. frozen mixed vegetables, thawed
• 1 yellow squash, thinly sliced
• 1 zucchini squash, thinly sliced
• 1 potato, peeled and diced
• 1 c. cherry tomatoes, halved
• 1/2 c. chopped red onion
• 1 beef bouillon cube
• 1 c. water
• 1/4 c. salad oil
• 2 Tbsp. Worcestershire sauce
• 1 clove garlic, crushed
• 1/2 tsp. Italian seasoning

1. Place vegetables in an ungreased shallow 2-quart casserole. Gently toss.
2. Combine remaining ingredients in a small saucepan; bring to a boil and pour over vegetables.
3. Cover and bake at 350u0b0 for 1 hour or until vegetables are tender; stir once.
4. Yields 8 to 10 servings.

frozen cauliflower, frozen mixed vegetables, yellow squash, zucchini, potato, cherry tomatoes, red onion, water, salad oil, worcestershire sauce, clove garlic, italian seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028903 (may not work)