Kaleidoscopic Vegetables
- 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
- 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.
mushrooms, tomatoes, zucchini, yellow squash, onion, butter, dill weed, tarragon, salt
Taken from www.food.com/recipe/kaleidoscopic-vegetables-60174 (may not work)