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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a delightful dish to serve during the fresh vegetable harvest time. It can be prepared ahead of time and baked just before serving. Ingredients:
1 lb fresh mushrooms |
1 carton cherry tomatoes (approx. 1/2 pound) |
4 medium zucchini |
6 medium yellow squash |
1 medium onion |
6 tablespoons butter or 6 tablespoons margarine |
1/2 teaspoon dill weed |
1 teaspoon tarragon |
salt and black pepper |
Directions:
1. Clean and cut mushrooms in half.
2. Slice zucchini and yellow squash in 1/2 slices.
3. Slice onion into 1/4 inch rings.
4. Place butter in glass measuring cup or any microwave safe bowl.
5. Melt in microwave on high.
6. Add dill, tarragon, salt and pepper to butter and mix well.
7. Place veggies in flat 3 quart oven-safe casserole.
8. Pour butter mixture over veggies and toss to coat.
9. Bake at 325 degrees for 30 minutes.
10. Vegetables will still be semi-crunchy.
11. You may bake an additional 15-20 minutes if you prefer your vegetables not crunchy.
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