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Yield: 6 servings
| Waldine van geffen vghc42a |
| 1 | | Red bell pepper; seed,strips |
| 1 | | Yellow bell pepper; seed, |
| 2 | | Red onions; cut wedges |
| 2 | sm | Summer squash; ½" thick |
| 2 | sm | Zucchini; ½" strips |
| 4 | cl | Garlic; slice thin |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Fresh oregano; chopped or |
| 1 | teaspoon | Dried |
| 2 | tablespoon | Fresh parsley; minced |
| 1 | tablespoon | Balsamic vinegar |
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Preheat oven to 425~. In a large bowl, toss together veggies, oil, oregano, salt and pepper. Spread the veggies on a baking sheet or metal roasting pan and roast for 20 minutes or until tender, stirring several times. Transfer to a serving bowl and cool, slightly. Add parsley and vinegar and toss Rescue Cookbook
Your Roasted Summer Vegetables is ready. Bon appetit!
Related recipes: Low-fat, Vegetable
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