Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Red pepper;cored, seeded & cut into strips |
1 \N | Yellow bell pepper;cored, seeded & cut into strips |
2 \N | Red onions;peeled & cut into wedges |
2 smalls | Summer squash; ends, trimmed cut into 1/2\" thick strips |
2 smalls | Zucchini; ends, trimmed, cut into 1/2\" thick strips |
4 \N | Garlic cloves; peeled & thinly sliced |
1 tablespoon | Olive oil |
1 tablespoon | Oregano, fresh; chopped -OR- |
1 teaspoon | Dried oregano salt & pepper to taste |
1 tablespoon | Balsamic vinegar |
"Few people think of roasting summer vegetables in the oven, yet high heat keeps them juicy and flavorful. Lightly seasoned with herbs and a touch of olive oil, this dish cooks quickly and is excellent either served hot, at room temperature or cold." Preheat oven to 425F. In a large bow, toss together peppers, onions, squash, garlic, olive oil, oregano, salt and pepper. Spread the vegetables 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 until mixed. Taste and adjust seasonings. SERVES: 6 58 Calories per serving: 2 G Protein, 3 G Fat, 8 G Carbohydrate, 271 Mg Sodium, 0 Mg Cholesterol
SOURCE: _The Recipe Rescue Cookbook_ posted by Anne MacLellan Submitted By ANNE MACLELLAN On 05/10/94 Submitted By JANIE BOURKE On 10-02-94