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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Vegetables star in this fresh-tasting and colorful side dish, writes field editor Edna Hoffman, Hebron, Indiana. The mild seasoning lets their natural goodness come through. Just because you're cooking a small portion doesn't mean you can't use a variety of produce. Ingredients:
2 medium red potatoes, quartered |
2 medium carrots, halved lengthwise and quartered |
1 small onion, cut into 8 wedges |
1/4 cup chicken broth |
1 teaspoon seasoned salt, divided |
1 medium zucchini, quartered and cut into 1-inch slices |
1 tablespoon minced fresh parsley |
Directions:
1. In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley. Yield: 2 servings.
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