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Roasted vegetables

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Ingredients/Components

chopped fresh parsley - 2 Tbsp
olive oil - 1 Tbsp
balsamic vinegar - 1 Tbsp
chopped fresh oregano - 1 Tbsp
cloves garlic, peeled and thinly sliced - 4 item
red bell pepper, seeded and cut into strips - 1 item
yellow bell pepper, seeded and cut into strips - 1 item
red onions, peeled and cut into wedges - 2 item
small summer squash, cut into 1/2-inch thick strips - 2 item
zucchini, cut into 1/2-inch thick strips - 2 item

How to make roasted vegetables:

Preheat oven to 425°. In a large bowl, toss together peppers, onions, squash, zucchini, garlic, olive oil and oregano. Spread the vegetables on a baking sheet or metal roasting pan and roast for 20 minutes, or until tender, stirring several times.

Transfer to a serving bowl and let cool slightly. Add parsley and vinegar and toss until mixed. Taste and adjust seasonings. Serves six (58 calories per serving).

Recipe categories: Side dish, Potato, Vegetables.

Rating:

3.3

Average rating: 3.3, total votes: 4

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