[font=Arial, Helvetica, sans-serif]1 c. cauliflower in 1 1/2" florets[/font]
[font=Arial, Helvetica, sans-serif]1 c. carrots, sliced 1/4" thick[/font]
[font=Arial, Helvetica, sans-serif]1 c. summer squash or zucchini, sliced 1/2" thick[/font]
[font=Arial, Helvetica, sans-serif]1 c. fresh mushrooms[/font]
[font=Arial, Helvetica, sans-serif]1 sm. onion, thinly sliced[/font]
[font=Arial, Helvetica, sans-serif]2 tsp. butter[/font]
[font=Arial, Helvetica, sans-serif]1 c. fat-skimmed chicken broth[/font]
[font=Arial, Helvetica, sans-serif]Salt or garlic salt and pepper to taste[/font]
[font=Arial, Helvetica, sans-serif]2 tsp. chopped fresh parsley[/font]
[font=Arial, Helvetica, sans-serif]non-stick 11x14 inch baking pan, well covered with cooking spray. Cover[/font]
[font=Arial, Helvetica, sans-serif]loosely with a sheet of foil.[/font]
[font=Arial, Helvetica, sans-serif]Bake 25-30 minutes, basting occasionally with the pan liquid (add a little[/font]
[font=Arial, Helvetica, sans-serif]water if all the liquid evaporates). Sprinkle with chopped fresh parsley[/font]
[font=Arial, Helvetica, sans-serif]before serving.[/font]
[font=Arial, Helvetica, sans-serif]Makes 8 servings, 36 calories each.[/font]
