Roasted Vegetable Medley

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

Roasted Vegetable Medley Enlarge Image
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3 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
15 mins
Roast:
25 mins 425°F
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Roasted Vegetable Medley

Ingredients
2
medium red onions, cut into eighths
2
small yellow summer squash, cut into 1/2-inch-thick slices
2
small zucchini, cut into 1/2-inch-thick slices
3
red, yellow, and/or green sweet peppers, cut into 1/2-inch-wide strips
4
cloves garlic, thinly sliced
2
tablespoons snipped fresh parsley
2
tablespoons balsamic vinegar
1
tablespoon olive oil
1
teaspoon dried oregano, crushed
1/2
teaspoon salt
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 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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