Name: Oven-Roasted Harvest Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 , 8 serving(s)
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

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Recipe by Drunk Chef

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Oven-Roasted Harvest Vegetables created by loof751

Another tasty vegetable dish.

Ready In:: 40mins
Serves:
Units:

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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

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.

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RECIPE MADE WITH LOVE BY

@Drunk Chef

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@Drunk Chef

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"Another tasty vegetable dish."

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photo by loof751

4/11/2010

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review by loof751

4/11/2010

We enjoyed these tasty veggies! After the first 15 minutes, I removed the foil cover for the final 15 minutes of cooking. The chicken broth added a nice flavor; next time I might add some other herbs. Thanks for sharing your recipe! Made for Spring PAC 2010

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creation by Drunk Chef

1/25/2010

Another tasty vegetable dish.