OVEN-ROASTED HARVEST VEGETABLES RECIPE

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INGREDIENTS: 1 C. cauliflower in 1 1/2" 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 tsp. margarine 1 C. fat-skimmed chicken broth salt or garlic salt and pepper to taste 2 tsp. chopped fresh parsley DIRECTIONS: Preheat oven to 350º. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes