Roasted Vegetable Medley Recipe
Ingredients
| 2 medium red onions, cut into eighths | ||
| 2 small yellow summer squash, cut into 1/2-inch slices | ||
| 2 small zucchini, cut into 1/2 inch slices | ||
| 3 red, yellow, and/or green sweet peppers, cut into 1/2 inch strips | ||
| Garlic | 4 Clove (5gm), thinly sliced | |
| Snipped parsley | 2 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Dried oregano | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
In a 13 x 9 x 2-inch baking pan combine onions, summer squash, zucchini, sweet peppers, and garlic.
In a screw-top jar combine parsley, vinegar, oil, oregano, salt, and black pepper; cover and shake well.
Pour over vegetables; toss gently to coat.
Roast vegetables in a 425° oven about 25 minutes or until vegetables are crisp-tender, stirring twice.
In a screw-top jar combine parsley, vinegar, oil, oregano, salt, and black pepper; cover and shake well.
Pour over vegetables; toss gently to coat.
Roast vegetables in a 425° oven about 25 minutes or until vegetables are crisp-tender, stirring twice.
Chef
