Ingredients
- 3 cups broccoli flowerets, cooked tender-crisp
- 3 carrots, cut in 2 inch pieces, halved length-wise, cooked tender-crisp
- 1 cup sliced yellow squash
- 1 cup mushrooms, halved
- 2 tbs lemon juice
- 1/2 tsp dried tarragon
Make it step by step
- Prepare white sauce; remove from heat. Add lemon juice and dried tarragon leaves. Pour over vegetables. Bake in 350 degree oven for 25 minutes or until tender.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.