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Title: Roasted Summer Vegetables
Categories: Vegetarian, Main dish, Low-fat, Vegan
Yield: 6 servings
1 Red pepper;cored, seeded &
-cut into strips
1 Yellow bell pepper;cored,
-seeded & cut into strips
2 Red onions;peeled & cut into
-wedges
2 sm Summer squash; ends, trimmed
-cut into 1/2" thick strips
2 sm Zucchini; ends, trimmed, cut
-into 1/2" thick strips
4 Garlic cloves; peeled &
-thinly sliced
1 tb Olive oil
1 tb Oregano, fresh; chopped -OR-
1 ts Dried oregano
-salt & pepper to taste
1 tb 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
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