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Nutrition Facts
Serving Size 1 (150g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon balsamic vinegar
Calories 49
Calories from Fat 9		(18%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 104mg		4%
Potassium 312mg		8%
Total Carbohydrate 9.9g		3%
	Dietary Fiber 2.1g	8%
	Sugars 3.6g
Protein 1.7g		3%
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Recipe #18970 | 50 min | 30 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Miss Annie
Feb 6, 2002

Serve this colorful vegetable blend at your next dinner party, potluck, or luncheon.

SERVES 6 (change servings and units)

Ingredients

2 red onions, cut into eigths
2 small yellow squash, cut into 1/2-inch strips
1 sweet red pepper, cut into 1/2-inch strips
1 yellow sweet pepper, cut into 1/2-inch strips
1 green pepper, cut into 1/2-inch strips
4 cloves garlic, thinly sliced
2 teaspoons fresh parsley, minced
1 teaspoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1
Place first 7 ingredients in a large bowl.
2
Combine parsley and next 5 ingredients in a jar; cover tightly and shake vigorously.
3
Pour over vegetables and toss well.
4
Spoon vegetables in an ungreased 13x9 in baking dish, and bake at 425 degrees for 20 minutes, stirring every 5 minutes.
5
Serve warm, or at room temperature.

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Featured Reviews for This Recipe

From: kosherkitchen

On Aug 19, 2007

I love how the vegatables stay a bit crunchy without being undercooked. Delicious and beautiful on the platter. Thanks for a great and healthy recipe!

1 person found this review helpful

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From: CaramelPie

On Feb 20, 2007

What a yummy and easy dish! I cut up the veggies the day before, and mixed the last 6 ingredients & added right before roasting. Thanks for a great recipe.

1 person found this review helpful

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From: Hag chef

On Apr 24, 2004

Very good, but there was not enough liquid. We doubled the amount of oil and vinegar, and I would recomend adding even more vinegar. Nice flavour. Thanks.

5 people found this review helpful

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From: mabers

On Jan 10, 2003

This was delicious, but I did have to cook it about 10 min. longer, mostly to get the onion past the raw stage. I prepared the veggies early in the day and put them in a zip loc bag along with the mix.

5 people found this review helpful

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Read all 12 reviews