Oven-Roasted Harvest Vegetables Recipe

Free Recipe Oven-Roasted Harvest Vegetables

Recipe Type: P Recipes

Recipe Preparation: bake

Cooking Ingredients for Oven-Roasted Harvest Vegetables Recipe

1 c Cauliflower Florets
1 c Carrots; sliced 1/4 thick
1 c Summer Squash Or Zucchini;
-sliced 1/2 thick
1 c Fresh mushrooms
1 sm Onion; thinly sliced
2 ts Margarine
1 c Fat-Skimmed Chicken Broth
Garlic Salt; to taste
Pepper; to taste
2 ts Fresh Parsley; chopped

Oven-Roasted Harvest Vegetables Preparation

Preheat oven to 350 degrees. Combine ingredients except parsley in shallow non-stick 11×14 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 by James and Susan Kirkland <kirkland@gj.net> on Mar 03, 1998

Cooking Temperature:

Recipe Serves: 4

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