Ingredients
2 medium red potatoes, quartered2 medium carrots, halved lengthwise and quartered1 small onion, cut into 8 wedges1/4 cup chicken broth1 teaspoon seasoned salt, divided1 medium zucchini, quartered and cut into 1-inch slices1 tablespoon minced fresh parsley
Preparation
In a greased 1-qt. baking dish, combine the potatoes, carrots, onion, broth and 1/2 teaspoon seasoned salt. Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 5-10 minutes longer or until vegetables are tender. Sprinkle with parsley.
