Roasted Vegetable Medley
medium red onions, cut into eighths
small yellow summer squash, cut into 1/2-inch-thick slices
small zucchini, cut into 1/2-inch-thick slices
red, yellow, and/or green sweet peppers, cut into 1/2-inch-wide strips
cloves garlic, thinly sliced
tablespoons snipped fresh parsley
tablespoons balsamic vinegar
tablespoon olive oil
teaspoon dried oregano, crushed
teaspoon ground black pepper
- Preheat oven to 425 degree F. In a 13x9x2-inch baking pan, combine red onions, yellow summer squash, zucchini, sweet peppers, and garlic.
- 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.
- 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