Zesty Oven Roasted Vegetables

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Themestream Contributor

Zesty Oven Roasted Vegetables

by

December 12, 2000

Oven roasted vegetables are wonderful side dishes for roasts, steak, or

poultry. This recipe especially compliments steak well.

1 medium zucchini, cut diagonally into 1 inch pieces

1 medium baby eggplant, cut diagonally into 1 inch pieces

1 large red, yellow, or green bell pepper, cut into 1 inch strips

1 medium onion, cut into 1 inch wedges

16 small mushrooms

2 tablespoons balsamic vinegar

2 large cloves garlic, crushed

1 teaspoon dried rosemary leaves, crushed

1/4 teaspoon pepper

1/4 teaspoon salt

Heat oven to 425. Lightly spray a 15 x 10 baking dish with cooking spray.

Place vegetables in dish. Generously spray vegetables with cooking spray.

Combine seasonings and vinegar. Drizzle seasoning mix over vegetables. Roast

in 425 oven for 30 to 35 minutes, or until vegetables are tender, stirring

once.

Try with grilled or broiled steaks and dinner rolls. The vegetables can be

cut up the night before to make dinner a snap the next day!