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Roasted
Vegetables
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Reviews
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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think? Your comments, questions, feedback, recipes are much appreciated.
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