Kaleidoscopic Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.