Ghivetch

Recipe Ingredients

1 teaspoon	5ml	Cauliflower - in flowerets (small)
2 teaspoons	10ml	Carrots - scraped (medium)
		Thinly sliced
2		Baking potatoes - - peeled and diced (medium)
2		Tomatoes - peeled & quartered (medium)
1/4 lb	113g / 4oz	Fresh green beans*
1		Celery stalk**
1		Yellow squash - thinly sliced
1		Zucchini - thinly sliced (medium)
1		Onion - thinly sliced
1		Sweet red pepper - - cut in strips (small)
1		Green pepper - cut in strips (small)
1 cup	237ml	Chicken broth
1/2 cup	118ml	Olive oil
3		Garlic cloves - minced
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Ground savory
1/4 teaspoon	1.3ml	Dried whole tarragon
1		Bay leaf

Recipe Instructions

*Slice beans diagonally into 1/2" pieces.

**Slice celery diagonally into 1/4" pieces.

Combine first 11 ingredients in a large bowl; toss well. Spoon vegetable mixture into a deep 5-qt. casserole; set aside.

Combine broth and remaining ingredients in a saucepan; bring mixture to a boil. Pour over vegetables. Cover and bake at 350 F. for 1 hour, or until vegetables are tender, stirring occasionally. Remove and discard bay leaf before serving.

From "Noteworthy" by The Ravinia Festival/Highland Park, IL, in "America's Best Recipes: A 1989 Hometown Collection". Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6.

Source:
Dr. Fred Hopper, NERC Computer Services, British Geological

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