Vegetable Garden Stew


6-10 small red potatoes
2 cloves garlic, minced
3 tablespoons tomato paste
2 carrots, cut into one-inch pieces
1/3 lb green beans, cut into one and a half inch pieces
2 yellow crookneck squash, cut into three quarter inch slices
salt and pepper to taste
fresh parsley to garnish
parmesan cheese, ½ cup as Garnish


Place all ingredients except cheese and parsley in Iron Skillet and bake at 350° until vegetables are tender and moist. Garnish with cheese and parsley and reserve for plating.