Oven-roasted harvest vegetables

Yield: 4 Servings

Measure Ingredient
1 cup Cauliflower Florets
1 cup Carrots; sliced 1/4\" thick
1 cup Summer Squash Or Zucchini; sliced 1/2\" thick
1 cup Fresh mushrooms
1 small Onion; thinly sliced
2 teaspoons Margarine
1 cup Fat-Skimmed Chicken Broth
\N \N Garlic Salt; to taste
\N \N Pepper; to taste
2 teaspoons Fresh Parsley; chopped

Preheat oven to 350 degrees. Combine ingredients except parsley in shallow non-stick 11x14 inch baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake 25-30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings, 36 calories each.

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 03, 1998

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