Roasted Vegetable Medley
|Red onions||2 Medium, cut into eights|
|Yellow summer squash||2 Small, cut into 1/2 inch slices|
|Zucchini||2 Small, cut into 1/2 inch slices|
|Sweet peppers||3 , cut into 1/2 inch strips (Red / Yellow / Green / Combination)|
|Garlic||4 Clove (20 gm), thinly sliced|
|Snipped parsley||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Dried oregano||1 Teaspoon, crushed|
|Black pepper||1⁄4 Teaspoon|
In a 13 x 9 x 2-inch baking pan combine onions, summer squash, zucchini, sweet peppers, and garlic.
In a screw-top jar combine parsley, vinegar, oil, oregano, salt, and black pepper; cover and shake well.
Pour over vegetables; toss gently to coat.
Roast vegetables in a 425° oven about 25 minutes or until vegetables are crisp-tender, stirring twice.