Recipe for Roasted Summer Vegetables 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 x Red pepper,cored, seeded & cut into strips
1 x Yellow bell pepper,cored, seeded & cut into strips
2 x Red onions,peeled & cut into wedges
2 sm Summer squash, ends, trimmed cut into 1/2" thick strips
2 sm Zucchini, ends, trimmed, cut into 1/2" thick strips
4 x Garlic cloves, peeled & thinly sliced
1 tbl Olive oil
1 tbl Oregano, fresh, chopped -OR-
1 tsp Dried oregano salt & pepper to taste
Instructions:
Instructions: "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

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