Mushroom Garden Bake
This is soooooo good!
* Exported from MasterCook *
Mushroom Garden Bake
Recipe By : Aberdeen Daily World 1970's(?)
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Fresh Mushrooms -- 2-4C. Quartered
2 Cups Fresh Broccoli -- Cut Bite Size
2 Cups Zucchini -- Slice 1/2" Thick
1 Box Cherry Tomato, Whole -- Or To Taste
2 Cups Tomato Wedges
1 Teaspoon Italian Seasoning
1 Teaspoon Onion Powder
1 Teaspoon Salt (1 Teasp. Or Less)
1/4 Teaspoon Granulated Garlic -- (Powder)
1/8 Teaspoon Pepper
3 Tablespoons Olive Oil -- Or To Taste
Vegetable Oil
2 Tablespoons Butter -- Melted
1 Tablespoon Lemon Juice -- 1 To 2 Tablesp.
Place mushrooms, broccoli, and zucchini in covered baking dish. Tomatoes MAY
be added now, but I prefer to toss them in when serving so they are hot but not mushy.
Mix all remaining ingredients and drizzle over veggies. Cover and bake at 350f. for aprox. 25 minutes. It is done when the veggies a re just fork tender.
Keep an eye on it the first time you make it, ovens vary and so do personal tastes.
(Good over pasta too.)
- - - - - - - - - - - - - - - - - -
NOTES : This is a very flexible recipe. I have substituted asparagus for the broccoli and it
was great too. Use what you have, just cut the various veggies so that they cook
at the same rate. Veggie amounts are up to you and the size of the baking dish!
member logon
