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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425 degree F. In a 13x9x2-inch baking pan, combine red onions, yellow summer squash, zucchini, sweet peppers, and garlic.

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  • 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.

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  • Roast about 25 minutes or until vegetables are crisp-tender, stirring twice. Makes 8 servings.

Nutrition Facts

50 calories; 2 g total fat; 0 g saturated fat; 0 mg cholesterol; 150 mg sodium. 8 g carbohydrates; 2 g fiber; 1 g protein;

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