You may also like
Categories:
zuchinni yellow squash carrot onion redgreen bell peppers tomato vinegar extra-virgin olive oil black pepper choice
Viewed: 49 - Published at: 7 years agoIngredients
- 1 zuchinni
- 1 small yellow squash
- 1 carrot
- 1 red/yellow onion
- 2 red/green bell peppers
- 1 tomato
- Balsamic vinegar
- extra virgin olive oil
- fresh cracked black pepper
- 1 fresh herb of choice (basil, rosemary, oregano, or parsley)
Method
- Preheat your oven to 425 degrees F.
- Chop up veggies.
- Slice the zucchini and squash into 1/2 inch slices, then cut the slices in half to form half-moons.
- Slice the carrot on a 1/4 inch bias.
- Now, seed/de-rib the pepper then cut the it into eights.
- Quarter the tomato and onion.
- Place all veggies in bowl, season with fresh ground pepper and drizzle with olive oil, then toss to coat.
- Place sheet of foil in shallow roasting dish, spread veggies onto pan.
- Drizzle with balsamic vinegar, then sprinkle with chopped fresh herb(s).
- Place pan on top rack in oven for about 20-25 minutes.
- Check on progress after about 10-15 minutes, adjust cooking time accordingly.
