Oven-Roasted Harvest Vegetables

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Oven-Roasted Harvest Vegetables Ingredients

1 c Cauliflower Florets	2 ts Margarine
1 c Carrots; sliced 1/4" thick	1 c Fat-Skimmed Chicken Broth
1 c Summer Squash Or Zucchini;	Garlic Salt; to taste
1 c Fresh mushrooms	Pepper; to taste
1 sm Onion; thinly sliced	2 ts Fresh Parsley; chopped

Instructions for Oven-Roasted Harvest Vegetables

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 on Mar 03, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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