Preheat oven to 450F. In plastic bag or bowl, shake or toss all ingredients until vegetables are coated. Empty into 13x9" baking or roasting pan; discard bag. Bake, stirring once, 20 minutes or until vegetables are tender. Makes 4 (1/2 cup) servings. * Choose from sliced zucchini, yellow squash, red or green peppers, carrots, celery or mushrooms. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (100%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 29
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