ROASTED HARVEST VEGETABLES
Steps:
- heat oven to 400. line a large jelly roll pan with foil. In a large bowl mix the oil, broth and salt and pepper then toss over vegetables to coat. Drain and save remaining broth mixture. spread vegetables on jelly roll pan. Pour reserved broth mixture over the vegetables. Roast for 35 to 40 minutes or until tender, stirring once.
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