Experiment with fresh vegetables to find the blend of flavors
that suits your personal taste.
1/2 lb. red potatoes; halved
4 carrots; cut into 1" pieces
2 zucchini; thickly sliced
2 yellow squash; chunked
3 ribs celery; chunked
1/4 cup chopped onion
1 envelope herb and garlic soup mix
2 Tbsp. olive oil
Mist 9x13" baking dish with non-cooking s
. Toss together
chopped vegetables with dry soup mix. Salt and pepper to taste.
Pour into baking dish. Drizzle olive oil over vegetables. Bake
at 400F for 35-40 minutes until vegetables are tender.
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