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Divine Roasted Vegetables Recipe

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This recipe for Divine Roasted Vegetables, by , is from The Camargo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Camargo
Added: Wednesday, December 29, 2004

Category:
Category:

Ingredients:  
Ingredients:  
2 potatoes (peeled and cubed), 4 carrots (cut into 1-inch pieces), 1 head fresh broccoli (cut into florets), 4 zuchinni (thickly sliced), 2 c. mushrooms (quartered), salt to taste, 1/4 c. olive oil, 1 package dry onion soup mix

Directions:
Directions:
Preheat oven to 400 degrees. Lightly oil a large, shallow baking dish. Combine all vegetables into a large ziploc bag and pour in oil and dry soup mix. Shake to coat all. Bake for 30-45 minutes until fork tender.

Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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