Recipe for PEACOCK VEGETABLES (PAREVE)

PEACOCK VEGETABLES (PAREVE)
Vegetables & Side Dishes
Contributed by: Betty Marshall
Ingredients: 2 purple onions, cut into eighths 2 yellow squash, cut into 1â�„2-inch strips 2-4 zucchini, cut into 1â�„2-inch strips 2 red peppers, cut into 1â�„2-inch strips 2 yellow peppers, cut into 1â�„2-inch strips 2 green peppers, cut into 1â�„2-inch strips 8 cloves garlic, thinly sliced 4 TBS fresh parsley, minced 2 TBS balsamic vinegar 2 TBS olive oil 2 tsp. dried oregano 1 tsp. salt 1â�„2 tsp. pepper
Preheat oven to 425 degrees. Place onions, squash, zucchini, peppers and garlic in a bowl and toss well. In a jar, combine the parsley, vinegar, oil, oregano, salt and pepper; cover tightly and shake well. Pour the vinegar mixture over the vegetables and toss. Spoon the vegetables into an ungreased roasting pan and bake for 20 minutes, stirring every 5 minutes. Serve warm or at room temperature.
(This recipe was contributed as part of a "Cook of the Week" feature.)