Potato Vegetable Medley - cooking recipe

Ingredients

2 medium red potatoes, quartered
2 medium carrots, halved lengthwise and quartered
1 small onion, cut into 8 wedges
1 tsp. seasoned salt, divided
1/4 c. chicken broth
1 medium zucchini, quartered and cut into 1-inch slices
1 tsp. minced fresh parsley

Preparation

In a greased 1-quart baking dish combine carrots, onion, broth and 1/2 teaspoon seasoned salt.
Cover and bake at 400\u00b0 for 30 minutes.
Stir in zucchini and remaining seasoned salt.\tBake 5 to 10 minutes longer or until veggies are tender.
Sprinkle with parsley.
Serves 2.