Oven-roasted Harvest Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | c | Cauliflower Florets |
| 1 | c | Carrots, sliced 1/4" thick |
| 1 | c | Summer Squash Or Zucchini |
| sliced 1/2" thick | ||
| 1 | c | Fresh mushrooms |
| 1 | Onion, thinly sliced | |
| 2 | t | Margarine |
| 1 | c | Fat-Skimmed Chicken Broth |
| Garlic Salt, to taste | ||
| Pepper, to taste | ||
| 2 | t | Fresh Parsley, chopped |
INSTRUCTIONS
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 <kirkland@gj.net> on Mar 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 229.5mg
Potassium: 329.5mg
Carbohydrates: 6.4g
Fiber: 1.7g
Sugar: 3.5g
Protein: 2.8g