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 tablespoon snipped fresh parsley; 2 tablespoon balsamic vinegar; 1 tablespoon olive oil; 1 teaspoon dried oregano, crushed; ½ teaspoon salt; ¼ teaspoon ground black pepper

Directions

Step 1

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

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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; cholesterol 0mg; carbohydrates 7g; insoluble fiber 1g; sodium 137mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts