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Roasted Vegetable Medley

Balsamic vinegar adds a flavorful glaze to the colorful vegetables in this side dish.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Roast: 25 mins 425°F

Roasted Vegetable Medley

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 Facts (Roasted Vegetable Medley)

  • Per serving:
  • 50 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 150 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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