 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
8 small red potatoes, quartered (about 1 pound) |
1 medium yellow squash, cut into 1-inch pieces (about 1/2 pound) |
1 large sweet onion, cut into 1-inch pieces (about 1 pound) |
2 teaspoons vegetable oil |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1/4 teaspoon dried parsley flakes |
Directions:
1. Preheat oven to 350°.
2. Pierce potato quarters with a fork; place in a 9-inch pie plate. Microwave at high 8 minutes or until crisp-tender, stirring every 2 minutes. Combine potato and remaining ingredients in a 13 x 9-inch baking dish; toss well. Bake at 350° for 35 minutes or until tender.
|
|