Login to Save Like

Ingredients

•     Makes 8 servings ghivetch, plus 6 servings salad and 6 servings squash boats
• 4 sm yellow crookneck squash, divided use
• 4 sm zucchini, divided use
• 3 med carrots, peeled and thinly sliced, divided use
• 1 1/2 c. fresh green beans, sliced into 1/2 inch diagonals, divided use
• 1 sm sweet potato, peeled and diced
• 3 stalk celery, sliced about 1/4 inch thick, on the diagonal, divided use
• 4 med tomatoes, cored and cut into wedges, divided use
• 1 med mild red onion, peeled and thinly sliced, divided use
• 1/2 lrg head cauliflower, cut into small florets, divided use
• 1 sm red bell pepper, cut in thin strips, divided use
• 1 sm yellow bell pepper, cut in thin strips, divided use
• 1/2 c. frzn green peas
• 1 c. beef stock
• 4 Tbsp. extra-virgin extra virgin olive oil, divided use
• 4 x cloves garlic, divided use
• 1/2 x bay leaf, crumbled
• 1/2 tsp dry savory
• 1/4 tsp dry tarragon
•     Salt and freshly grnd pepper
• 6 Tbsp. grated sharp cheddar cheese
• 1 bag (5 to 6 ounces) spring mix salad greens or possibly 1 medium head romaine
•     lettuce, washed and dry
• 1/4 x a large English cucumber, sliced
• 1/2 tsp Dijon mustard
• 1 1/2 tsp balsamic vinegar
• 1 1/2 tsp red wine vinegar

Description

Preheat Oven To 350 Degrees. Trim Ends From Yellow Squash And Zucchini; Thinly Slice 1 Squash And 1 Zucchini. In Ungreased Shallow Baking Dish (about 13-by-9-by-2 Inches), Combine…

Cook Eat Share