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Peacock Vegetables




Source of Recipe


Source: Midwest Living


List of 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 strips
3 red, yellow and/or green sweet peppers, seeded and cut 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 pepper


Recipe



1. In a 13x9x2-inch baking pan, combine the vegetables and garlic.
2. In a screw-top jar, combine the parsley, vinegar, olive oil, oregano, salt, and pepper. Cover the jar tightly and shake the oil mixture well. Pour over the vegetables and toss to coat.
3. Bake the coated vegetables in a 425 degree F oven for about 25 minutes or till they're crisp-tender, stirring twice. Makes 8 servings.