- Servings: 12
Ingredients:
| 3 | Medium Carrots, thinly sliced |
| 2 | Medium Yellow Summer Squash, sliced |
| 2 | Medium Zucchini, sliced |
| 1 | Small Cauliflower, broken into florets |
| 2 | Garlic Cloves, minced |
| 4 Tbsp | Butter or Margarine, divided |
| 1 cup | Chicken Broth |
| 1 tsp | Salt |
| ½ tsp | White Pepper |
Directions:
Place vegetables in a shallow 3 quart baking dish. In a small saucepan, saute garlic in 2 tablespoons butter for 2-3 minutes. Stir in broth, salt and pepper. Pour over vegetables and dot with remaining butter. Cover and bake at 350 degrees for 50 minutes, or until vegetables are tender.
