Place all vegetables in large roasting pan. Combine remaining ingredients and pour over vegetables. Place roasting pan in a 350 degree oven and cook for about 2 hours, stirring every 1/2 hour. Serve over rice. This recipe is a super way to use all the surplus from the garden. You can use different quanities of each vegetable depending on what you have. Sometimes I add small little potatoes. This recipe freezes very well. Source Carol Floydemail@example.com Recipe by: Carol Floyd Posted to MC-Recipe Digest V1 #787 by Carol & Bob Floyd
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 160 (70%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 1181.9mg||41 %|
|Potassium 407.5mg||11 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 9.1g|
|Protein 6.1g||9 %|
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Calories per serving: 229
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