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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: "Few people think of roasting summer vegetables in the oven, yet high heat
keeps them juicy and flavorful. Lightly seasoned with herbs and a touch of
olive oil, this dish cooks quickly and is excellent either served hot, at
room temperature or cold."
Preheat oven to 425F. In a large bow, toss together peppers, onions,
squash, garlic, olive oil, oregano, salt and pepper. Spread the vegetables
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. SERVES: 6
58 Calories per serving: 2 G Protein, 3 G Fat, 8 G Carbohydrate, 271 Mg
Sodium, 0 Mg Cholesterol
SOURCE: _The Recipe Rescue Cookbook_ posted by Anne MacLellan Submitted By
ANNE MACLELLAN On 05/10/94
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