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roasted-vegetables-4 recipe

Date: Mon, 20 Oct 1997 16:27:55 -0500
From: 0915@nortel.com

Roasted Vegetables

3 Russet potatoes
3 Yellow squash
2 Zucchini squash
3 Carrots
1 Medium Onion, coarsely chopped
Butter flavored sprinkles or spray
Garlic Salt

Cut potatoes into bite-size cubes.  Cut squashes into fairly large
chunks.  Cut carrots into 1 inch pieces, then quarter lengthwise for
faster cooking.  Combine all ingredients in casserole dish and sprinkle
with butter-buds, garlic salt and pepper.  Bake, covered, at 375 for one
hour.   This dish is surprisingly delicious.

kwvegan vegan