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Roasted Vegetables




Source of Recipe


Joanne


Recipe Introduction


Makes 5 servings.


List of Ingredients




1 cup cauliflower florets
1 cup broccoli florets
1 cup carrots
1 yellow pepper
1 yellow crookneck squash
1 small zucchini
1/2 medium onion
2 garlic cloves
4 Tablespoons olive
Salt and pepper
butter to taste or shredded cheese for topping

Recipe



Heat oven to 450 degrees. Spray baking dish with nonstick
cooking
spray. In large bowl or pan, toss cauliflower, broccoli,
sliced carrots, pepper (cut into thick strips), zucchini
(quartered lengthwise and cut into 1-inch pieces), sliced
crookneck squash, vertically sliced medium onion and thinly
sliced garlic cloves with oil to coat. Season with salt and
freshly ground pepper. Place vegetables into baking dish and
roast on top oven rack 20 minutes, until tender stir and
continue to cook and lightly browned. Dot with butter or
cheese and serve.