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Baked Garden Vegetables

Healthycooking's picture
Ingredients
  Carrots 1 Cup (16 tbs), cut into fine matchsticks
  Cauliflower/1 small cauliflower, cut into 1/2-inch florets 2 Cup (32 tbs), cut into 1/4-inch slices
  Frozen fordhook lima beans 1 Cup (16 tbs) (1 Package)
  Zucchini 2 Large, quartered and cut into 1-inch cubes
  Cabbage/Bok choy greens 2 Cup (32 tbs), coarsely chopped
  Butter 1⁄4 Cup (4 tbs)
  Parsley 3 Tablespoon, minced
  Spike/Salt free seasoning 1⁄4 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Ground black pepper To Taste
Directions

GETTING READY 1) Preheat the oven at 325 degrees. 2) In a heavy over-proof dish, without buttering it, place all the vegetables. MAKING 3) Season the veggies with spike, salt, parsley and pepper. 4) Cover the over-proof dish. FINALIZING 5) Place the dish into oven for minumun 35-40 minutes or until vegetables turn tender. SERVING 6) Toss extra butter to the vegatables at the time of serving. 7) Serve the veggies with salad. 8) You may also add this mixture to salad to make a nice spring garden salad for main course.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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