Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Red pepper;cored, seeded -into 1/2" thick strips
-cut into strips 4 Garlic cloves; peeled
1 Yellow bell pepper;cored, -thinly sliced
-seeded cut into strips 1 tb Olive oil
2 Red onions;peeled cut into 1 tb Oregano, fresh; chopped -OR-
-wedges 1 ts Dried oregano
2 sm Summer squash; ends, trimmed -salt pepper to taste
-cut into 1/2" thick strips 1 tb Balsamic vinegar
2 sm Zucchini; ends, trimmed, cut

"Few people think of roasting summer vegetables in the oven, yet high heat
keeps them juicy and flavorful. Lightly seasoned with herbs and a touch of
olive oil, this dish cooks quickly and is excellent either served hot, at
room temperature or cold."

Preheat oven to 425F. In a large bow, toss together peppers, onions,
squash, garlic, olive oil, oregano, salt and pepper. Spread the vegetables
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. SERVES: 6

58 Calories per serving: 2 G Protein, 3 G Fat, 8 G Carbohydrate, 271 Mg
Sodium, 0 Mg Cholesterol

SOURCE: _The Recipe Rescue Cookbook_ posted by Anne MacLellan Submitted By
ANNE MACLELLAN On 05/10/94

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