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

1/2 teaspoon salt

1/4 teaspoon ground black powder

DIRECTIONS:

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

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.

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

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