1 pound fresh green beans, ends snipped off and beans sliced vertically
2 large potatoes, pared and quartered
2 medium zucchini, pared and cut in ½-inch slices
4 celery stalks, cut in ½-inch slices
1 can (20 ounces) whole tomatoes, quartered, or 4 fresh tomatoes, peeled and cut in wedges
2 large onions, peeled and sliced
3 tablespoons olive oil
2 garlic cloves, crushed in a garlic press
½ cup chopped parsley
½ cup chopped dill
Salt and pepper to taste
Warm water
1. Oil a 2½-quart casserole. Arrange green beans, potatoes, zucchini, celery, tomatoes, and onions in layers, drizzling with oil and seasoning layers with garlic, parsley, dill, salt, and pepper. Add enough water to reach three fourths the depth of vegetables. Cover casserole.
2. Bake at 400°F about 15 minutes, or until liquid begins to simmer. Turn oven control to 325°F and bake 20 minutes longer. Remove cover and bake another 10 minutes. Adjust seasoning.
6 SERVINGS