Rocking Roasted Vegetables
Photo Courtesy of Tim Saxon
Rocking Roasted Vegetables, is just my way to describe this Balsamic vinegar, olive oil and herb coated, roasted vegetables for this colorful side dish.
Totally in love with roasting vegetables that I get from my garden. Hopefully, you are as well. The more time I get to spend more time in the sunshine and not in the kitchen I am a happy man. The colorful mix doesn’t need a lot of fuss and it makes a bounty delicious crispy, yet tasty vegetables.
Rocking Roasted Vegetables
2016-08-22 18:40:27
Serves 8
Total Time
50 min
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 slices
- 3 red, yellow and/or green sweet bell peppers, sliced into 1/2-inch strips
- 4 cloves garlic, thinly sliced
- 2 tablespoons fresh parsley
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat your oven to 425 degrees. In a 13x9 inch baking pan, combine the vegetables and garlic and set it aside.
- In a screw top type jar, combine the parsley, vinegar, oil, oregano, salt and black pepper. Place the lid on the jar and shake well. Pour over the vegetables and toss to coat completely.
- Bake for about 25 minutes or until the vegetables are starting to crisp, yet are still tender. Stir twice.
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