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Name: Roasted Summer Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Strips; 2 Red onions -- cut wedges; 2 sm Summer squash -- 1/2" thick; 1 Yellow bell pepper; seed --; 1 Red bell pepper; seed --; Cut strips

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INGREDIENTS

Strips
2 Red onions -- cut wedges
2 sm Summer squash -- 1/2" thick
1 Yellow bell pepper; seed --
1 Red bell pepper; seed --
Cut strips

Servings

INSTRUCTIONS

2 small Zucchini -- 1/2" strips 40 milliliters Garlic -- slice thin 1 tablespoon Olive oil 1 teaspoon Fresh oregano -- chopped or 1 teaspoon Dried 2 tablespoons Fresh parsley -- minced 1 tablespoon Balsamic vinegar Preheat oven to 425~. In a large bowl, toss together veggies, oil, oregano, salt and pepper. Spread the veggies 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. CAL 58; FAT 3gr Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.