Mixed Vegetable Casserole

2 lg. potatoes, cut in pieces
2 med. zucchini squash, cut in pieces
4 stalks celery, cut in pieces
2 lg. onion, quartered & sliced
1 lb. fresh or frozen string beans
1 box frozen okra
1 green pepper, cut in rings or pieces
1 lb. fresh tomatoes, cut in pieces
½ c. fresh parsley, chopped
¼ c. fresh or dried mint, chopped
1 clove garlic, minced
¼ c. fresh chopped or dried dill
½ to 1 c. olive oil
Salt & pepper
¼ c. water

Layer and arrange your vegetables in a buttered 9x13-inch casserole or baking pan with cover. Then add your garlic,
onions, parsley, mint, dill, salt and pepper. Pour the oil and water over all vegetables. Cover, bake at 400 degrees for 30
minutes until vegetables start cooking, then lower oven to 350 degrees for 30 minutes longer; uncover for an additional
10 to 15 minutes to brown on top.