Oven-Roasted Harvest Vegetables - cooking recipe

Ingredients
    1 cup cauliflower, in 1 1/2-inch florets
    1 cup carrot, sliced 1/4-inch thick
    1 cup summer squash or 1 cup zucchini, sliced 1/2-inch thick
    1 cup fresh mushrooms
    1 small onion, thinly sliced
    2 teaspoons margarine
    1 cup fat-skimmed chicken broth
    salt or garlic salt and pepper
    2 teaspoons chopped fresh parsley
Preparation
    Preheat oven to 350\u00b0. 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.

Leave a comment