Oven-roasted harvest vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cauliflower Florets |
| 1 | cup | Carrots; sliced 1/4\" thick |
| 1 | cup | Summer Squash Or Zucchini; sliced 1/2\" thick |
| 1 | cup | Fresh mushrooms |
| 1 | small | Onion; thinly sliced |
| 2 | teaspoons | Margarine |
| 1 | cup | Fat-Skimmed Chicken Broth |
| Garlic Salt; to taste | ||
| Pepper; to taste | ||
| 2 | teaspoons | Fresh Parsley; chopped |
Directions
Preheat oven to 350 degrees. Combine ingredients except parsley in shallow non-stick 11x14 inch baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake 25-30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings, 36 calories each.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 03, 1998
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