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    • Meg Schroeder

      Potatoes, zucchini, baby carrots, sweet potatoes, whole garlic cloves, onions and tomatoes at 350 for 45 minutes. Dust with parmesan for the last 10 minutes. OR throw it in the food processor with a cup or two of stock, olive oil, salt, and pepper and you have DELICIOUS roasted vegetable soup.

    • Neighborhood Church

      Get the kids in the kitchen to help make these roasted vegetables: red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. 350 for about 45 minutes for a delicious side dish!

    • Elaine Murphy

      Roasted Veggies: Potatoes, zucchini, baby carrots, sweet potatoes, whole garlic cloves, onions, and tomatoes. Toss with olive oil. Roast at 350 for 45 minutes, turning with a spatula once or twice. Dust with parmesan for the last 10 minutes.

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