Balsamic vinegar, olive oil and herbs coat roasted vegetables in this colorful side dish.

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Ingredients

Directions

  • Preheat oven to 425°. In a 13x9x2-inch baking pan, combine the vegetables and garlic. Set aside.

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  • In a screw-top jar, combine the parsley, vinegar, oil, oregano, salt and black pepper. Shake well. Pour over the vegetables and toss to coat.

  • Bake for about 25 minutes or until vegetables are crisp-tender, stirring twice.

Nutrition Facts

45 calories; 2 g total fat; 0 mg cholesterol; 137 mg sodium. 7 g carbohydrates;

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