"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Vegetables Recipe

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

Contributor:  
Contributor:  
Grandma Pace
Added: Thursday, March 23, 2006

Category:
Category:

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

Directions:
Directions:
Preheat oven to 400. Lightly oil a large shallow baking dish. Combine vegetables in prepared baking dish and lightly salt. Brush with olive oil and sprinkle with dry soup mix.
Bake fo 30-45 minutes until vegetables are tender.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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