OVEN-ROASTED HARVEST VEGETABLES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Oven-Roasted Harvest Vegetables image

Make and share this Oven-Roasted Harvest Vegetables recipe from Food.com.

Provided by Drunk Chef

Categories     Low Protein

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

1 cup cauliflower, in 1 1/2-inch florets
1 cup carrot, sliced 1/4-inch thick
1 cup summer squash or 1 cup zucchini, sliced 1/2-inch thick
1 cup fresh mushrooms
1 small onion, thinly sliced
2 teaspoons margarine
1 cup fat-skimmed chicken broth
salt or garlic salt and pepper
2 teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 350ยบ. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.

Nutrition Facts : Calories 30, Fat 1.2, SaturatedFat 0.2, Sodium 120.9, Carbohydrate 3.8, Fiber 1.1, Sugar 1.8, Protein 1.5

There are no comments yet!