Ingredients
2
tablespoons olive or vegetable oil
1
teaspoon dried rosemary leaves, crushed
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups sliced zucchini
1
sweet onion, halved lengthwise, sliced
1
medium red bell pepper, coarsely chopped
1
(8-oz.) pkg. fresh whole mushrooms
3
garlic cloves, minced
1
(14 1/2-oz.) can ready-to-serve chicken broth
3/4
cup whipping cream
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.
Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.
