Recipe for Oven-Roasted Harvest Vegetables 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 cup Cauliflower Florets
1 cup Carrots, sliced 1/4" thick
1 cup Summer Squash Or Zucchini, sliced 1/2" thick
1 cup Fresh mushrooms
1 sm Onion, thinly sliced
2 tsp Margarine
1 cup Fat-Skimmed Chicken Broth
Garlic Salt, to taste
Pepper, to taste
Instructions:
Instructions: Preheat oven to 350 degrees. Combine ingredients except parsley in shallow non-stick 11x14 inch baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake 25-30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates).

Makes 8

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