Recipe - Oven-Roasted Harvest Vegetables

1 cup Cauliflower Florets
1 cup Carrots; cut or sliced up 1/4" thick
1 cup Summer Squash Or Zucchini;
cut or sliced up 1/2" thick
1 cup Fresh mushrooms
1 small Onion; thinly cut or sliced up
2 teaspoon Margarine
1 cup FatSkimmed Chicken Broth
Garlic Salt; to taste
Pepper; to taste
2 teaspoon Fresh Parsley; chopped

Preheat oven to 350 degrees. Combine ingredients except parsley in shallow
nonstick 11x14 inch baking pan, well covered with cooking spray. Cover
loosely with a sheet of foil. Bake 2530 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 recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 03, 1998