Baked Vegetables I recipe

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Ingredients

2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
¼ cup olive oil
1 (1 ounce) package dry onion soup mix

Nutrition Info

306.4 calories
carbohydrate: 41.4 g
cholesterol: : -
fat: 14.5 g
fiber: 8.9 g
protein: 7.8 g
saturatedFat: 2 g
servingSize: -
sodium: 719.2 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.

  2. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.

  3. Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

Recipe Yield

4 servings

Recipe Note

Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

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