Roasted Vegetable Medley
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, cut into 1/2-inch-wide 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 pepper
1. Preheat oven to 425 degree F. In a 13x9x2-inch baking pan, combine red onions, yellow summer squash, zucchini, sweet peppers, and garlic.
2. In a screw-top jar, combine parsley, balsamic vinegar, olive oil, oregano, salt, and black pepper; cover and shake well. Pour over the vegetables; toss gently to coat.
3. Roast about 25 minutes or until vegetables are crisp-tender, stirring twice. Makes 8 servings.