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Roasted Vegetable Medley
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 Facts
(Roasted Vegetable Medley)
- Servings Per Recipe 8,
- Calories 50,
- Protein (gm) 1,
- Carbohydrate (gm) 8,
- Fat, total (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 150,
- Percent Daily Values are based on a 2,000 calorie diet
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