Post by Granny Smith on Mar 26, 2008 21:54:55 GMT -5
Fresh Roasted Summer Vegetables
contributed by gayla
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 purple bell pepper, sliced, green pepper may be used
2 sweet onions, peeled and cut into chunks
2 yellow summer squash, cut into chunks
2 zucchini squash, cut into chunks
6 cloves garlic, sliced
1 Tbsp. olive oil
1 tsp. fresh oregano chopped
1 tsp. salt
1/2 tsp. lemon pepper
2 Tbsp. chopped fresh parsley
1 Tbsp. balsamic vinegar
Preheat the oven to 425 degrees.
In a bowl, combine all vegetables, garlic, olive oil, oregano, salt and lemon pepper. Toss to coat. Spread mixture on a baking sheet and bake for 20 minutes, stirring often. Transfer to a serving dish and add parsley and vinegar toss gently.
contributed by gayla
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 purple bell pepper, sliced, green pepper may be used
2 sweet onions, peeled and cut into chunks
2 yellow summer squash, cut into chunks
2 zucchini squash, cut into chunks
6 cloves garlic, sliced
1 Tbsp. olive oil
1 tsp. fresh oregano chopped
1 tsp. salt
1/2 tsp. lemon pepper
2 Tbsp. chopped fresh parsley
1 Tbsp. balsamic vinegar
Preheat the oven to 425 degrees.
In a bowl, combine all vegetables, garlic, olive oil, oregano, salt and lemon pepper. Toss to coat. Spread mixture on a baking sheet and bake for 20 minutes, stirring often. Transfer to a serving dish and add parsley and vinegar toss gently.