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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Roasted mixed vegetables Recipe

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This recipe for Roasted mixed vegetables, by , is from The Burroughs Family Cookbook Project, 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!

Contributor:  
Contributor:  
Donna Burroughs

Category:
Category:

Ingredients:  
Ingredients:  
Broccoli
Cauliflower
Carrots
Zucchini

2 - 3 cloves of Garlic
2 T Olive Oil
Salt and Pepper

Parmesan cheese optional
Optional spices: paprika or red pepper flakes

Directions:
Directions:
Preheat 375. Chop broccoli, cauliflower, carrots, zucchini (rinse, and make sure completely dry before preparing!) Mince 2 to 3 Cloves of garlic. Put Vegetables garlic, 2 T Olive oil, and a few shakes of salt and pepper in a Ziploc bag. Shake it up. Spread out on baking sheet, place on top rack, bake for 20 to 30 minutes. Broccoli will be crunchy.

Can do this with green beans

Could add some seasonings if desired: Italian seasonings or cayenne or ginger or chili powder or lemon juice or sprinkle with Parmesan when it's done.

 

 

 

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