Directions:
- Clean and cut mushrooms in half.
- Slice zucchini and yellow squash in 1/2 slices.
- Slice onion into 1/4 inch rings.
- Place butter in glass measuring cup or any microwave safe bowl.
- Melt in microwave on high.
- Add dill, tarragon, salt and pepper to butter and mix well.
- Place veggies in flat 3 quart oven-safe casserole.
- Pour butter mixture over veggies and toss to coat.
- Bake at 325 degrees for 30 minutes.
- Vegetables will still be semi-crunchy.
- You may bake an additional 15-20 minutes if you prefer your vegetables not crunchy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.11 Kcal (407 kJ) | ||
| Calories from fat | 77.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 5.16mg | 0% | |
| Potassium | 248.86mg | 5% | |
| Total Carbs | 3.45g | 1% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 4% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 102.84 Kcal (431 kJ) | ||
| Calories from fat | 82.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.14g | 13% | |
|---|---|---|---|
| Cholesterol | 24.25mg | 8% | |
| Sodium | 5.47mg | 0% | |
| Potassium | 263.56mg | 5% | |
| Total Carbs | 3.66g | 1% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 2.33g | 4% | |
| Vitamin C | 5.4mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 10.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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