Roasted Vegetables


These vegetables are great as a side dish with any meat or fish dish, on their own as a vegetarian entree with rice, mixed with pasta for a roasted vegetable pasta.


1 pound mushrooms, sliced;

1 small red bell pepper, quartered;

1 small green bell pepper, quartered;

1 red onion, cut in wedges;

and 2 small zucchini, cut into eighths,

in a lightly greased 15- x 10-inch jellyroll pan.

Whisk together 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons dried Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; drizzle over vegetables.

Bake at 400° for 20 to 25 minutes or until browned. Makes 6 servings.


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