Maya Angelou's Roasted Vegetables

Ingredients

Cooking Directions

Grease a large shallow baking pan.

In large saucepan, bring 1 quart water to a boil over high

heat and add the rutabaga, turnips, potato, carrots, and

onions. Boil for 4 minutes.

Drain and allow to cool for 30 minutes.

Preheat the oven to 350°F.

While cooling, prepare the seasoning. In a small bowl, whisk

together the soup mix, olive oil, garlic, salt, and pepper.

Rub the seasoning over the eggplant, zucchini, squash,

asparagus, broccoli, and boiled vegetables, coating completely,

and place in the pan.

Bake for 35 to 40 minutes, until as brown as desired.

This recipe was styled by chef Karen Pickus for Good Morning America.

This recipes is courtesy Dr. Maya Angelou from her cookbook "Great Food All Day Long"