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Roasted Vegetable Medley

Makes: 8 servings
Prep 15 mins Roast 425°F 25 mins
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 50,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 8,
  • fiber (g) 2,
  • pro. (g) 1,
  • sodium (mg) 150,
  • Percent Daily Values are based on a 2,000 calorie diet

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