Oven-Roasted Harvest Vegetables

Submitted by Drunk Chef

"Another tasty vegetable dish."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 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.

Reviews

[loof751]

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