Roasted Vegetables

By annekeeney

Ingredients

• 4 sm. yellow squash, cut into 1" slices
• 4 sm. zucchini, cut into1" slices
• 2 lg. purple onions, quartered
• 2 T. olive oil
• 2 t. dried oregano
• 3/4 t. salt
• 1/2 t. pepper
• 2 lg. sweet red peppers, seeded and cut into 1/2" strips
• 2 lg. yellow peppers, seeded and cut into 1/2" strips
• 2 T. Balsamic vinegar
• 1/4 c. chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Toss first 3 ingredients with olive oil; spread mixture in a large, heavy roasting pan. Sprinkle with oregano, salt and pepper. Bake at 500, uncovered, for 10 minutes. Add pepper strips; toss gently and bake an additional 10 minutes or until vegetables are tender and begin to char. Place in a large bowl; cool slightly. Add vinegar and parsley; toss gently.