Instructions: 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 sliced squash and zucchini; 1 cup carrots; 1 cup green beans; sweet potato; 1/2 cup celery; 2 tomatoes; most of the onion; about 2/3 of cauliflower; 1/4 cup red pepper; 1/4 cup yellow pepper; and peas. Gently toss.

In a small saucepan, combine stock; 2 tablespoons olive oil; 3 cloves garlic, crushed; bay leaf, savory, tarragon and 1 teaspoon salt. Bring to boil; pour over vegetables. Cover with tight lid or double layer of foil. Bake 45 to 75 minutes, stirring once or twice. Vegetables should be just tender and still colorful.

To prepare squash boats: Halve lengthwise the remaining squash and zucchini.

Cut off skinny necks of yellow squash and reserve. With small spoon, carefully scoop out insides from both types of squash, leaving a 1/4 inch thick shell.

Finely chop squash insides and reserved necks. In a small bowl, combine chopped squash with salt and pepper to taste and grated cheese. Spoon mixture into shells. Arrange in shallow baking dish. Refrigerate, covered tightly with plastic wrap, until ready to cook. Bake, uncovered, at 350 degrees until squash shells are tender and cheese is lightly browned, about 25-35 minutes.

For the salad: Place lettuce in bowl. Top with remaining carrots, green beans, tomatoes, celery, cauliflower and peppers. Add cucumber slices and remaining onion. Cover salad and refrigerate.

For dressing: Mince or press remaining garlic clove. In a small jar, combine garlic, 1/8 teaspoon salt, a few twists of pepper, Dijon mustard and vinegars.

Shake well. Add remaining oil. Refrigerate until ready to serve.

Additional bonuses:
Steam extra green beans. Toss with soy sauce, garlic and sesame oil. Serve cold, topped with toasted walnuts.

Roast remaining cauliflower half. Cut into florets, toss with salt and flavorful olive oil; place on a cookie sheet. Roast at 400 degrees until tender and slightly browned.

Oven-fry extra sweet potatoes. Peel and cut extra sweet potatoes into wedges.

Toss with olive oil and salt; roast at 400 degrees until browned and crisp.

Broil extra tomatoes. Halve tomatoes, top with bread crumbs, Parmesan, salt and pepper. Drizzle with oil if desired. Broil until browned and a bit soft.

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