Ingredients

1 C. cauliflower in 1 1/2″ florets
1 C. carrots, sliced 1/4″ thick
1 C. summer squash or zucchini, sliced 1/2″ thick
1 C. fresh mushrooms
1 sm. onion, thinly sliced
2 tsp. margarine
1 C. fat-skimmed chicken broth
salt or garlic salt and pepper to taste
2 tsp. chopped fresh parsley

Cooking Instructions

Preheat oven to 350º. Combine ingredients except parsley in shallow non-stick 11″x14″ baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)