Roasted Marinated Vegetables Recipe

ingredients

Slice vegetables about 1/4-inch Thick:
zucchini squash
yellow squash
red onions
baby carrots (split in half)
asparagus
eggplant
red or green bell peppers

For the Seasoning
1 tablespoon dry oregano
1 tablespoon dry basil
1/2 tablespoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
balsamic vinegar
olive oil

directions

Place the cut vegetables in a mixing bowl. Coat them liberally with the balsamic vinegar. The more vegetables the more vinegar (Approx. 1 cup for 8-10 servings).

After tossing the vegetables in the vinegar, sprinkle them with the herb mixture. Salt and pepper to taste. Lightly coat with olive oil, and toss again.

Place the vegetables on a baking sheet and place in a 400 degrees F oven for approximately 15-20 minutes. Remove and allow them to cool to room temperature.

Arrange on a plate or platter, top with crumbled feta cheese (optional), and serve at room temperature to slightly warm.

nutrition data

157 calories, 10 grams fat, 17 grams carbohydrates, 3 grams protein per serving.

reviews & comments

Valerie REVIEW:
September 5, 2012

The recipe is a little vague - and in a way that's ok. I found the cooking time to be a little difficult because the veggies have very different textures/densities and cook at different rates. The carrots were too crisp-tender for my liking and the squash and asparagus were over cooked. I'd maybe partially cook the carrots ahead of time next time. I did like the balsamic-seasoning mixture and not having precise measurements meant I got to experiment a bit with the vinegar to oil ratio. Overall, a good recipe.

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