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204 Broad Street
Martinsville, Virginia 24115
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PEACOCK VEGETABLES (PAREVE)
Vegetables & Side Dishes
Contributed by: Betty Marshall
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.)