Ingredients

1⁄2 head cauliflower, separated into florets

2 potatoes, peeled and diced

2 carrots, sliced thin

1 small acorn squash peeled, seeded & cubed

1⁄2eggplant, cubed (don’t peel)

1 (14 1/2 ounce) can plum tomatoes, drained

1⁄2 yellow squash, sliced thin (don’t peel)

2 medium onions, quartered

1⁄2 cup green peas

1⁄2 cup green beans, cut up

1 bell pepper, seeded and thinly sliced

2 stalks celery, thinly sliced

salt

pepper

1 1⁄2 cups vegetable broth

1⁄3 cup olive oil

2 garlic cloves, crushed

1⁄2 tablespoon fresh dill, chopped (or parsley)

Preparation

Preheat oven to 350°F. Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper. Heat broth, olive oil and garlic in a small pan. Pour over the vegetables. Sprinkle with dill. Cover and bake until all vegetables are tender, about 1 hour. Let cool to lukewarm before serving.