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Colorful Veggie Coins Recipe

Photo by: Taste of Home

The "doubloons" in this bright side dish are actually garden treasures! It was a hit on the buffet at our pirate theme party. Once you try the fresh-tasting medley, I predict you'll serve it time and again.

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12-15 Servings
Prep: 10 min. Bake: 50 min.

Ingredients

3 medium carrots, thinly sliced
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1 small head cauliflower, broken into florets
2 garlic cloves, minced
4 tablespoons butter, divided
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon white pepper

Directions

Place carrots, squash and cauliflower in a shallow 3-qt. baking dish; set aside. In a small saucepan, saute garlic in 2 tablespoons butter for 2-3 minutes or until tender. Stir in the broth, salt and pepper. Pour over vegetables; dot with remaining butter.
Cover and bake at 350° for 50 minutes or until vegetables are tender. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 each) equals 47 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 261 mg sodium, 4 g carbohydrate, 2 g fiber, 1 g protein.

Colorful Veggie Coins published in Taste of Home August/September 2001, p37