Baked Garden Vegetables

• 1 c. carrots, cut into fine matchsticks
• 2 c. potatoes, peeled, quartered and cut into 1/4-inch slices or 1 small cauliflower, cut into 1/2-inch florets
• 1 pkg. frozen Fordhook lima beans
• 2 large zucchini, quartered and cut into 1-inch cubes
• 2 c. cabbage or bok choy greens, coarsely chopped
• 1/4 c. butter
• 3 Tbsp. fresh parsley, minced (optional)
• 1/4 tsp. Spike or salt-free seasonings
• 1/2 tsp. sea salt (optional)
• fresh ground black pepper

1. Preheat oven to 325u0b0.
2. Place all vegetables in heavy oven-proof casserole with lid.
3. Dot with butter.
4. Sprinkle with parsley, Spike, sea salt and pepper.
5. Cover and place in oven for 35 to 40 minutes or until vegetables are tender.

carrots, potatoes, frozen fordhook lima beans, zucchini, cabbage, butter, fresh parsley, salt, salt, fresh ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262703 (may not work)