- 2 potatoes, peeled and cubed
- 4 carrots, sliced
- 1 head fresh broccoli, cut into florets
- 4 zucchinis, sliced salt to taste
- 1 tablespoon olive oil
- 1 (1 ounce) package dry onion soup mix can also use cauliflower and mushrooms
1 Preheat oven to 400 degrees F (205 degrees C). Lightly grease a large baking dish.
2 Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil until well coated. Sprinkle with dry soup mix.
3 Bake for 30 to 45 minutes, or until vegetables are tender.
Servings Per Recipe: 4
amount per serving:
Total Fat 4g
1 – Delicious! I’m not a big vegetable eater, so I was looking for recipes with a lot of additional flavor and this dish certainly has it. I served them over Vermicelli with cut-up baked chicken breasts, and it made a beautiful presenatation. I agree with the other user about cokking the potatoes a few minutes by themselves first, because they were kind of undercooked. Great recipe! Thanks!
2- This recipe was very tasty. The whole family adored it. I suggest cooking the potatoes for about fifteen minutes before throwing in the vegetables.