Roasted Vegetable Medley
Balsamic vinegar adds a flavorful glaze to the colorful vegetables in this side dish.
Prep Time:
15 mins
Total Time:
40 mins
Servings:
8 servings
Ingredients
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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 slices
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3 red, yellow, and/or green sweet peppers, cut into 1/2-inch-wide 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 ground black pepper
Directions
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 information
Calories 50, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 8 g, Fiber 2 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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