VEGETABLE BAKE

8 small red potatoes (about 1 lb); quartered

1 medium yellow squash (about 1/2 lb); cut into 1-inch pieces

1 large sweet onion (about 1 lb); cut into 1-inch pieces

2 teaspoons vegetable oil

1/4 teaspoon garlic salt

1/4 teaspoon pepper

1/4 teaspoon dried parsley flakes

1. Preheat oven to 350 degrees.

2. Pierce potato quarters with a fork; place in a 9-inch pie plate. Microwave at HIGH 8 minutes or until crisp-tender, stirring every 2 minutes. Combine potato and remaining ingredients in a 13" X 9" baking dish; toss well. Bake for 35 minutes or until tender.

* CHEF'S NOTE: This dish goes great with vegetable pizza or chicken breasts.

Yields 4 servings (Serving size = 1 cup)

CALORIES: 265; PROTEIN: 7g; CARBS: 56g; FAT: 3g; FIBER: 6g; IRON: 3mg; SODIUM: 150mg; CHOL: 0mg; CALC: 42mg.

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