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Roasted Vegetables Back to:  About this Book | Online Features | Orders | 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. What do you think? Your comments, questions, feedback, recipes are much appreciated. Email us here! Back to recipes page