Peacock Vegetables | |
| 2-4 | zucchini, cut into 1/2 inch strips |
| 2 | yellow squash, cut into 1/2 inch strips |
| 2 | purple onions, cut into eighths |
| 2 | red peppers, cut into 1/2 inch strips |
| 2 | yellow peppers, cut into 1/2 inch strips |
| 2 | green peppers, cut into 1/2 inch strips |
| 8 cloves | garlic, thinly sliced |
| 4 T | fresh parsley, minced |
| 2 T | balsamic vinegar |
| 2 T | olive oil |
| 2 t | dried oregano |
| 1 t | salt |
| 1/2 t | pepper |
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Place onions, squash, zucchini, peppers and garlic in a bowl and toss well. Combine parsley, vinegar, oil, oregano, salt and pepper in a jar. Cover tightly and shake well. Pour over vegetables and toss. Spoon vegetable mixture into an ungreased roasting pan. Bake at 425° F for 20 minutes, stirring every 5 minutes. Serve warm or at room temperature. Tip: You can let the vegetables sit in the marinade for up to 2 hours before baking. Recipe courtesy of About.com: Kosher Food http://kosherfood.about.com/ | |