"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roasted Vegetable Medley Recipe

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This recipe for Roasted Vegetable Medley, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Brantley
Added: Friday, September 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 small potatoes, sliced
1 large zucchini, cut in cubes
1 pkg frozen broccoli
1 can Italian-style tomatoes
Dash of Basil, Oregano, Garlic, Salt & Pepper
cup grated cheese

Directions:
Directions:
Place potato slices in a greased 13x9 dish. Sprinkle with basil, oregano, garlic, salt & pepper (to taste). Bake at 425 degrees for 25 minutes. Add zucchini, broccoli and tomatoes. Return to oven and back 20 more minutes or until tender. Cover with cheese, return to oven just long enough to melt. Serve

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
25 minutes at 425*

 

 

 

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