Kaleidoscopic Vegetables

Recipe by Susie in Texas
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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