Roasted Vegetable Medley

By JenHall

very tasty... :)

Ingredients

• 2 medium red onions, cut into eighths
• 2 small yellow summer squash, cut into 1/2-inch-thick slices
• 2 small zucchini, cut into 1/2-inch-thick slices
• 3 red, yellow, and/or green sweet peppers, cut into 1/2-inch-wide strips
• 4 cloves garlic, thinly sliced
• 2 tablespoons snipped fresh parsley
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

1. Preheat oven to 425 degree F. In a 13x9x2-inch baking pan, combine red onions, yellow summer squash, zucchini, sweet peppers, and garlic.

2. In a screw-top jar, combine parsley, balsamic vinegar, olive oil, oregano, salt, and black pepper; cover and shake well. Pour over the vegetables; toss gently to coat.

3. Roast about 25 minutes or until vegetables are crisp-tender, stirring twice. Makes 8 servings.

Nutrition Facts
Servings Per Recipe 8 servingsCalories 50, Total Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 150, Carbohydrate (g) 8, Fiber (g) 2, Protein (g) 1, Percent Daily Values are based on a 2,000 calorie diet