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    Herbed Vegetable Bake


    Source of Recipe


    from rdj

    List of Ingredients




    Herbed Vegetable Bake

    1 pound broccoli (1 small bunch) -- cut into flowerets and
    1-inch pieces
    1 1/4 pounds cauliflower (1 small head) -- cut into flowerets
    5 carrots (5 to 6, about 1 pound) -- cut diagonally into 1/4
    inch slices
    1/3 cup margarine or butter -- melted
    Salt and pepper
    1 tablespoon chopped fresh basil leaves
    OR
    1 teaspoon dried basil leaves
    1 tablespoon chopped fresh tarragon leaves
    OR
    1 teaspoon dried tarragon leaves
    2 cloves garlic -- finely chopped
    2 small onions -- thinly sliced and separated into rings

    Heat oven to 400 degrees F.
    Arrange broccoli along 1 long side of ungreased rectangular
    baking dish, 13 × 9 × 2 inches.
    Arrange cauliflower along other side of dish.
    Arrange carrots down center between broccoli and cauliflower.
    Drizzle with margarine.
    Sprinkle with salt, pepper, basil, tarragon and garlic.
    Arrange onions evenly over top.
    Cover with aluminum foil and bake about 30 minutes
    or until
    vegetables are crisp-tender.
    Makes 12 servings.

    Per Serving: 84 Calories; 5g Fat (52.6% calories from fat); 2g Protein;
    9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 91mg Sodium.
    Exchanges: 1 1/2 Vegetable; 1 Fat.

    Recipe
 

 

 

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