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Ingredients
| onions - red: 2 onions |
| summer squash: 2 |
| zucchini squash: 2 whole squashes |
| green sweet peppers: 3 whole peppers |
| garlic: 4 cloves |
| parsley: 2 Tbl |
| balsamic vinegar: 2 Tbl |
| olive oil: 1 Tbl |
| dried oregano (ground): 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
Roasted Vegetable Medley
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
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.