1    Red bell pepper; seed --
Strips
1    Yellow bell pepper; seed --
Cut strips
2    Red onions -- cut wedges
2 sm Summer squash -- 1/2" thick

2 small Zucchini — 1/2″ strips 40 milliliters Garlic — slice
thin 1 tablespoon Olive oil 1 teaspoon Fresh oregano — chopped or 1
teaspoon Dried 2 tablespoons Fresh parsley — minced 1 tablespoon
Balsamic vinegar

Preheat oven to 425~. In a large bowl, toss together veggies, oil, oregano,
salt and pepper. Spread the veggies 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. CAL 58; FAT 3gr

05/27