|Cauliflower head||1⁄2 , separated into flowerets|
|Potatoes||2 , peeled and diced|
|Carrots||2 , sliced thin|
|Unpeeled eggplant||1⁄2 , unpeeled|
|Canned italian plum tomatoes||17 Ounce, drained (1 Can)|
|Yellow squash||1⁄2 , unpeeled, sliced thin|
|Onions||2 Medium, quartered|
|Green peas||1⁄2 Cup (8 tbs)|
|Green beans||1⁄2 Cup (8 tbs), cut up|
|Green pepper/Red pepper||1 , seeded and sliced thin|
|Celery stalks||2 , cut fine|
|Freshly ground black pepper||To Taste|
|Bouillon||1 1⁄2 Cup (24 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped fresh dill/Chopped fresh parsley||1⁄2 Tablespoon|
1. Preheat oven to moderate (350° F.).
2. Arrange the vegetables in layers in a three- to four-quart ungreased casserole and sprinkle each layer with salt and pepper.
3. Heat together the bouillon, olive oil and garlic. Add to the casserole. Sprinkle the dill over the top.
4. Cover the casserole and bake until all the vegetables are tender, one hour or longer.