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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Roasted Vegetable Medley Recipe

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This recipe for Roasted Vegetable Medley is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
½ 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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