Oven Roasted Zucchini And Vegetables


1 c. cauliflower in 1-1/2″ florets

1 c. carrots, sliced 1/4″ thick

1 c. summer squash or zucchini, sliced 1/2″ thick

1 c. fresh mushrooms

1 sm. onion, thinly sliced

2 tsp. margarine

1 c. fat-skimmed chicken broth

Salt or garlic salt & pepper to taste

2 tsp. chopped fresh parsley


Preheat oven to 350 degrees. Combine ingredients except parsley in shallow non-stick 11×14 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.


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