Name: Peacock Vegetables
Total time: 50 min
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, sliced into 1/2-inch strips; 4 cloves garlic, thinly sliced; 2 tablespoons snipped fresh parsley; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 1 teaspoon dried oregano, crushed; ½ teaspoon salt; ¼ teaspoon ground black pepper

This ad will not print with your recipe

Print Options

Font Size

Change font size

Include:

Images

Nutrition

Directions

Step 1
Preheat oven to 425°. In a 13x9x2-inch baking pan, combine the vegetables and garlic. Set aside.

Advertisement
Step 2
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.
Step 3
Bake for about 25 minutes or until vegetables are crisp-tender, stirring twice.

Nutrition Facts

Per Serving:

45 calories; fat 2g; carbohydrates 7g; insoluble fiber 1g; sodium 137mg.

This ad will not print with your recipe

Ads will not print with your recipe Advertisement

this link is to an external site that may or may not meet accessibility guidelines.

7 Fresh Places to Eat, Drink, Play and Stay This Winter

Meet Five Midwest Cake Creators (and Try Their Recipes)

The No-Fail Relish Tray Recipe is Here

Print Options

Ingredients

Directions

Nutrition Facts

Account

More

Peacock Vegetables

Print Options

Ingredients

Directions

Nutrition Facts