Recipe - Roasted Carrots And Julienne Vegetables

4 Long thin caroots; scrubbed
1 Potato (4oz); scrubbed
1 small Zucchini (56" long);
scrubbed
1 small Yellow squash (56" long)
scrubbed
1 lg Yellow onion; chopped
3 tablespoon Orange marmalade
2 tablespoon Oil
Salt and pepper to taste
2 tablespoon Unroasted sesame seeds

Preheat oven to 400 degrees. Cut carrots and potatoes into short
shoestrings ( 1 One half inches long) of equal thickness. The squash should be
chopped iinto chunks twice as thick as onions, potatoes and carrots.

In a large plastic bag, mix all ingredients (except sesame seeds) then
spread in roasting pan about 7"x12" and cover with foil. Bake at 400
degrees for 25 minutes uncovered or to desired tenderness. Sprinkle with
water if dry; turn often. Sprinkle with sesame seed before serving.

Total calories per serving: 200 Fat: 9 grams

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/4/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini