How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Oven-Roasted Harvest Vegetables?

You need 9 ingredients. The key ingredients include: 1 cup cauliflower, in 1 1/2-inch florets, 1 cup carrot, sliced 1/4-inch thick, 1 cup summer squash or 1 cup zucchini, sliced 1/2-inch thick, 1 cup fresh mushrooms, and more.

Is Oven-Roasted Harvest Vegetables suitable as soups & stews?

Yes, Oven-Roasted Harvest Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Oven-Roasted Harvest Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Harvest Vegetables Recipe

Name: Oven-Roasted Harvest Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cauliflower, in 1 1/2-inch florets; 1 cup carrot, sliced 1/4-inch thick; 1 cup summer squash or 1 cup zucchini, sliced 1/2-inch thick; 1 cup fresh mushrooms; 1 small onion, thinly sliced; 2 teaspoons margarine; 1 cup fat-skimmed chicken broth; salt or garlic salt and pepper; 2 teaspoons chopped fresh parsley

Oven-Roasted Harvest Vegetables – a delicious recipe with cauliflower, carrot, summer, fresh mushrooms, onion, margarine. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 cup cauliflower, in 1 1/2-inch florets
1 cup carrot, sliced 1/4-inch thick
1 cup summer squash or 1 cup zucchini, sliced 1/2-inch thick
1 cup fresh mushrooms
1 small onion, thinly sliced
2 teaspoons margarine
1 cup fat-skimmed chicken broth
salt or garlic salt and pepper
2 teaspoons chopped fresh parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
169 kcal
Category
Soups & Stews

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Oven-Roasted Harvest Vegetables

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