Recipe: Roasted Vegetable Medley

November 15, 2013 (Updated: 8:21 PM)

Ingredients

  • 2 medium red onions cut into eighths
  • 2 small yellow summer squash, cut into 1/2" slices
  • 2 small zucchini, cut into 1/2" slices
  • 3 red, yellow and/or green sweet peppers cut into 1/2" slices
  • 4 cloves garlic, thinly sliced
  • 2 Tbsp. fresh parsley
  • 2 Tbsp. Balsamic Vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Directions

Nutritional Facts
  1. Preheat oven to 425 degrees (F).
  2. In a 13"x9"x2" baking pan, combine onions, summer squash, zucchini, sweet peppers and garlic.
  3. In a shaker, combine parsley, vinegar, oil, oregano, salt and pepper; cover and shake well.
  4. Drizzle seasoning, oil and vinegar over vegetables and toss vegetables to coat.
  5. Roast vegetables in a 425 degrees (F) oven for 25 minutes or until vegetables are crisp tender, stirring twice.

Serving size: 1/2 cup.  Number of servings: 8


What do you think? Leave your comments below or you can go back home.

Comments