Submitted by: Klara Yudovich
Ingredients:
2 potatoes, peeled and cubed
4 carrots, sliced
1 head fresh broccoli, cut into florets
4 zucchinis, sliced
salt to taste
1 tablespoon olive oil
1 (1 ounce) package dry onion soup mix
can also use cauliflower and mushrooms
Directions
1 Preheat oven to 400 degrees F (205 degrees C). Lightly grease a large baking dish.
2 Combine vegetables in prepared baking dish, and lightly salt.
Brush with olive oil until well coated. Sprinkle with dry soup mix.
3 Bake for 30 to 45 minutes, or until vegetables are tender.
Nutrition at a glance:
Servings Per Recipe: 4
amount per serving:
Calories 176
Protein 7g
Total Fat 4g
Sodium 665mg
Cholesterol 0
Carbohydrates 32g
Fiber 8g
Reader Comments:
1 -
Delicious! I’m not a big vegetable eater, so I was looking for recipes with a lot of
additional flavor and this dish certainly has it. I served them over Vermicelli with
cut-up baked chicken breasts, and it made a beautiful presenatation. I agree with the
other user about cokking the potatoes a few minutes by themselves first, because they
were kind of undercooked. Great recipe! Thanks!
2-
This recipe was very tasty. The whole family adored it. I suggest cooking the potatoes
for about fifteen minutes before throwing in the vegetables.
