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Oven-Roasted Harvest Vegetables | Vegetable Day
Ingredients
- 1 cup cauliflower Florets
- 1 cup carrots; sliced 1/4" thick
- 1 cup summer squash or Zucchini; sliced ½” thick
- 1 cup fresh mushrooms
- 1 small onion; thinly sliced
- 1 cup legal veggie broth
- garlic Salt; to taste
- pepper; to taste
- 2 tsp. Fresh Parsley; chopped
Directions
- preheat oven to 350 degrees
- combine ingredients except parsley in shallow non-stick 11x14 inch baking pan, sprayed lightly with Pam
- 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)
- garnish with chopped parsley
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