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123 pages

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Roasted Vegetables

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Taken from page 75 of College Cuisine.

Quantities and ingredients are flexible. Boiling the vegetables partially cuts down the baking time. Leftovers are excellent heated in a microwave oven. Roasted Vegetables are so delicious that you will become a vegetable lover for life. You will make them again and again. Make sure to try this recipe!

How much? How long?

  • Prep: 10 minutes.
  • Cook/bake: 40 minutes.
  • Makes 2 hungry or 4 polite servings.

What you need

  • 1 cup (250 ml) water
  • 2 tbsp (30 ml) butter
  • 1 cube vegetable bouillon
  • 3 potatoes (cut bite-sized)
  • 3 zucchini (cut bite-sized)
  • 3 celery sticks (cut bite-sized)
  • 3 peeled carrots (cut bite-sized)
  • 4 Medium onions, peeled, quartered
  • 2 cups (500 ml) fresh whole mushrooms
  • Herb mixture (Mrs. Dash, Spike or similar)

What to do

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celcius).
  • In frying pan or large saucepan, bring to a boil water, cutter, and bouillon cube.
  • Add all vegetables excepts mushrooms, reduce heat to medium, cover and simmer for 8 minutes; do not overcook.
  • Put everything, including mushrooms and any remaining liquid, into a roasting pan.
  • Sprinkle herb mixtgure on top.
  • Bake uncovered for 30 minutes.

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