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Oven-Roasted Harvest Vegetables |  Vegetable Day

  • 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
  • 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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