Roasted Vegetable Herbed Stuffing

Ingredients

6

Servings

1/4 cup olive oil
3 tablespoons plus 1 1/2 teaspoons Gourmet Garden™ Gourmet Garden™ Italian Herbs Stir-In Paste, divided
8 ounces white mushrooms, quartered Substitutions available
- cremini mushrooms
1 medium zucchini, cubed
1 medium red onion, chopped
2 medium parsnips, peeled and chopped
1 cup vegetable broth
2 1/2 cups unseasoned stuffing cubes

Nutrition information coming soon.

Preheat oven to 425°F. Mix olive oil and 3 tablespoons of the Italian Herbs in large bowl. Add mushrooms, zucchini, onion and parsnips; toss to coat. Arrange vegetables in single layer on large shallow foil-lined baking pan.
Roast vegetables 30 minutes or until tender and lightly browned.
Meanwhile, heat vegetable broth in large saucepan. Stir in remaining 1 1/2 teaspoons Italian Herbs. Add roasted vegetables and stuffing cubes; mix gently until stuffing cubes are moistened.
Transfer stuffing to greased 8-inch square baking dish. Cover with foil. Bake 20 to 25 minutes or until heated through and lightly browned.