---------- Recipe via Meal-Master (tm) v8.02
 
      Title: GHIVETCH
 Categories: Casseroles, Harned 1994, Jewish, Side dish, Vegetables
      Yield: 1 batch
 
      1 sm Cauliflower; in flowerets
      2 md Carrots; scraped
           -- thinly sliced
      2 md Baking potatoes
           -- peeled and diced
      2 md Tomatoes; peeled & quartered
    1/4 lb Fresh green beans*
      1    Celery stalk**
      1    Yellow squash; thinly sliced
      1 md Zucchini; thinly sliced
      1    Onion; thinly sliced
      1 sm Sweet red pepper
           -- cut in strips
      1 sm Green pepper; cut in strips
      1 c  Chicken broth
    1/2 c  Olive oil
      3    Garlic cloves; minced
      2 ts Salt
    1/2 ts Ground savory
    1/4 ts Dried whole tarragon
      1    Bay leaf
 
  *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.
  
  Yield: 8 to 10 servings.
  
  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. Electronic
  format by Cathy Harned.
 
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