6
servings
| 4 | each small yellow squash |
| 4 | each small zucchini |
| 2 | each large purple onions |
| 2 | each large red bell peppers |
| 2 | each large yellow bell peppers |
| 2 | tablespoons olive oil |
| 2 | teaspoons dried oregano |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1/4 | cup fresh parsley, chopped |
| 2 | tablespoons balsamic vinegar |
Cut
yellow squash and zucchini into 1-inch-thick slices; cut onions
into fourths and bell peppers into 1/2-inch strips. Combine
yellow squash, zucchini, onion, and oil in a large roasting pan;
sprinkle vegetables with oregano, salt and pepper. Bake at 500
degrees for 10 minutes. Add bell pepper strips, and toss gently.
Bake 10 more minutes or until vegetables are tender and begin to
char. Place vegetables in a serving bowl; cool slightly. Sprinkle
with parsley and vinegar, and toss gently.
Nutrition
Facts
Amount Per Serving: Calories
134 - Calories from Fat 47
Percent Total Calories From: Fat
35%, Protein 11%, Carbohydrate 54%
Totals and Percent Daily Values (2000
calories): Fat 5g, Saturated Fat 1g,
Cholesterol 0mg, Sodium 302mg, Total Carbohydrate 18g, Dietary
Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 3657 units, Vitamin C
119 units, Calcium 0 units, Iron 2 units
Prep: 0:15 Cook: 0:20 Stand: 0:00 Total: 0:35
