Kaleidoscopic Vegetables

Directions

1. 1
   Clean and cut mushrooms in half.
2. 2
   Slice zucchini and yellow squash in 1/2 slices.
3. 3
   Slice onion into 1/4 inch rings.
4. 4
   Place butter in glass measuring cup or any microwave safe bowl.
5. 5
   Melt in microwave on high.
6. 6
   Add dill, tarragon, salt and pepper to butter and mix well.
7. 7
   Place veggies in flat 3 quart oven-safe casserole.
8. 8
   Pour butter mixture over veggies and toss to coat.
9. 9
   Bake at 325 degrees for 30 minutes.
10. 10
    Vegetables will still be semi-crunchy.
11. 11
    You may bake an additional 15-20 minutes if you prefer your vegetables not crunchy.