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Quick, healthy, and delicious, this is a great dish to put up Friday morning and have on hand for afternoon snacking. Just be sure to put some aside so you can serve it on Shabbos.
1/2 bag baby carrots
1 red onion, thinly sliced
1 box mushrooms, sliced
1 red pepper, thinly sliced
1 can Haddar Baby Corn
4 tablespoons Haddar Teriyaki Sauce
4 tablespoons Gefen Olive Oil
Preheat oven to 400 degrees Fahrenheit.
Place all the vegetables in a 9×13-inch pan. Pour teriyaki sauce and oil over the vegetables and mix well.
Bake uncovered for one hour, mixing every 15 minutes.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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