Peacock Vegetables
Recipe from Midwest Living

Balsamic vinegar, olive oil, and herbs coat the vegetables as they roast to make this colorful side dish.


Peacock Vegetables

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Servings: 8 servings
Related Categories: Garlic, Low Calorie, Low Carb, Low Fat, Low Sodium, Onions, Peppers, Roasted Garlic, Yellow Squash, Zucchini
 
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Ingredients
  • 2  medium
    red onions, cut into eighths
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  • 2  small
    yellow summer squash, cut into 1/2-inch-thick slices
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  • 2  small
    zucchini, cut into 1/2-inch-thick strips
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  • 3 
    red, yellow and/or green sweet peppers, seeded and cut into 1/2-inch strips
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  • 4  cloves
    garlic, thinly sliced
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  • 2  tablespoons
    snipped fresh parsley
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  • 2  tablespoons
    balsamic vinegar
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  • 1  tablespoon
    olive oil
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  • 1  teaspoon
    dried oregano, crushed
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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Directions
1.
In a 13x9x2-inch baking pan, combine the vegetables and garlic.
2.
In a screw-top jar, combine the parsley, vinegar, olive oil, oregano, salt, and pepper. Cover the jar tightly and shake the oil mixture well. Pour over the vegetables and toss to coat.
3.
Bake the coated vegetables in a 425 degree F oven for about 25 minutes or till they're crisp-tender, stirring twice. Makes 8 servings.
Nutrition information
Calories 45, Total Fat 2 g, Cholesterol 0 mg, Sodium 137 mg, Carbohydrate 7 g, Fiber 1 g. Percent Daily Values are based on a 2,000 calorie diet
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Zucchini, sweet peppers and broccoli shine in this vegetable side dish. Serve it hot or at room temperature. Stir any leftovers into hot cooked pasta for another meal.

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