Kaleidoscopic Vegetables - cooking recipe

Ingredients

1 lb fresh mushrooms
1 carton cherry tomatoes (approx. 1/2 pound)
4 medium zucchini
6 medium yellow squash
1 medium onion
6 tablespoons butter or 6 tablespoons margarine
1/2 teaspoon dill weed
1 teaspoon tarragon
salt and black pepper

Preparation

Clean and cut mushrooms in half.
Slice zucchini and yellow squash in 1/2 slices.
Slice onion into 1/4 inch rings.
Place butter in glass measuring cup or any microwave safe bowl.
Melt in microwave on high.
Add dill, tarragon, salt and pepper to butter and mix well.
Place veggies in flat 3 quart oven-safe casserole.
Pour butter mixture over veggies and toss to coat.
Bake at 325 degrees for 30 minutes.
Vegetables will still be semi-crunchy.
You may bake an additional 15-20 minutes if you prefer your vegetables not crunchy.