Oven-Roasted Harvest Vegetables

Another tasty vegetable dish.

• Ready In: 40 mins
• Serves: 8
• Yields: 8

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

Directions

1. 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.