Kaleidoscopic Vegetables
This is a delightful dish to serve during the fresh vegetable harvest time. It can be prepared ahead of time and baked just before serving.
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DIRECTIONS
- 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.
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