Rumanian Ghivetch(Vegetable Stew)

• 1/2 head cauliflower, separated into flowerets
• 2 potatoes, peeled and diced
• 2 carrots, sliced thin
• 1/2 unpeeled eggplant, cubed
• 1 (17 oz.) can Italian plum tomatoes, drained
• 1/2 unpeeled yellow squash, sliced thin
• 2 medium onions, quartered
• 1/2 c. peas
• 1/2 c. green beans, cut up
• 1 red or green pepper, seeded and sliced thin
• 2 stalks celery, cut fine
• salt and fresh ground pepper to taste
• 1 1/2 c. bouillon
• 1/3 c. olive oil
• 2 cloves garlic, crushed
• 1 1/2 tsp. chopped fresh dill

1. Arrange the vegetable in layers in 3 to 4 quart ungreased casserole and sprinkle each layer with salt and pepper.
2. Heat together the bouillon, olive oil and garlic.
3. Add to the casserole.
4. Sprinkle the dill over the top.
5. Cover the casserole and bake at 350u0b0 until all the vegetables are tender, one hour or longer.
6. Serve lukewarm rather than piping hot.
7. Serves 6 to 8. Feel free to substitute vegetables you may prefer.

cauliflower, potatoes, carrots, italian plum tomatoes, thin, onions, peas, green beans, red, stalks celery, salt, bouillon, olive oil, garlic, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206347 (may not work)