Baked Garden Vegetables - cooking recipe

Ingredients

1 c. carrots, cut into fine matchsticks
2 c. potatoes, peeled, quartered and cut into 1/4-inch slices or 1 small cauliflower, cut into 1/2-inch florets
1 pkg. frozen Fordhook lima beans
2 large zucchini, quartered and cut into 1-inch cubes
2 c. cabbage or bok choy greens, coarsely chopped
1/4 c. butter
3 Tbsp. fresh parsley, minced (optional)
1/4 tsp. Spike or salt-free seasonings
1/2 tsp. sea salt (optional)
fresh ground black pepper

Preparation

Preheat oven to 325\u00b0.
Place all vegetables in heavy oven-proof casserole with lid.
Dot with butter.
Sprinkle with parsley, Spike, sea salt and pepper.
Cover and place in oven for 35 to 40 minutes or until vegetables are tender.