GHIVETCH VEGETABLES

Ingredients

  • 1 cup(s) green bell pepper, thin strips
  • 1 cup(s) green beans
  • ½ head(s) cauliflower, cut into florets (3 cup head) (small head)
  • 1 1 ½ cup yellow squash, sliced (medium)
  • 2 carrots (1 cup peeled and sliced (medium)
  • ¼ cup(s) olive oil
  • 2 clove(s) garlic, Crushed
  • + 9 more ingredients
    • 1 cup(s) low-sodium beef or chicken broth
    • 2 tablespoon(s) fresh dill or 1 tablespoon dried dill weed
    • 2 tablespoon(s) fresh parsley
    • 2 ripe tomatoes, cut into 8 wedges (medium)
    • 1 bay leaf (small)
    • 1 cup(s) celery, sliced
    • 1 cup(s) potatoes, diced ½ inch pieces
    • 1 cup(s) onions, sliced
    • ½ cup(s) peas

Heat oven to 350°. In a three quart casserole, combine cauliflower, squash, carrots, celery, onions, bell pepper, beans, potato and peas; set aside. In small saucepan, over medium-high heat, bring broth, oil, garlic and bay leaf to a boil. Remove from heat; pour over vegetables. Cover tightly. Ba...

View full recipe at RecipeTips.com

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