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Categories:
zucchini red bell pepper green beans carrot balsamic vinegar olive oil basil oregano tarragon thyme parsley rosemary salt pepper garlic onions
Viewed: 26 - Published at: 2 years agoIngredients
- 2 1/2 cups (1/2-inch-thick) sliced zucchini
- 1 1/2 cups (1-inch-square) cut red bell pepper
- 1 1/2 cups (1/2-inch-thick) sliced yellow squash
- 1 cup (1-inch) cut green beans (about 1/4 pound)
- 1 cup (1/2-inch-thick) sliced carrot
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 garlic cloves, thinly sliced
- 2 medium onions, peeled and quartered
Method
- Preheat oven to 425°.
- Place all ingredients in a 13 x 9-inch baking dish; stir well to coat. Cover and bake at 425° for 40 minutes or until vegetables are tender.