This is one of those sure-fire success recipes from Our Customers' Favorites by Paula Levine Weinstein and Julie Komerofsky Remer. I like to make these Peacock Vegetables whenever we invite guests over for a barbecue. I also like to make this for the Purim Feast (Seudat Purim). The dish can be prepared earlier in the day, but baked just 20 minutes before the festive meal. This refreshing dish can be served with meat and to a large crowd.
Ingredients:
- 2-4 zucchini, cut into 1/2 inch strips
- 2 yellow squash, cut into 1/2 inch strips
- 2 purple onions, cut into eighths
- 2 red peppers, cut into 1/2 inch strips
- 2 yellow peppers, cut into 1/2 inch strips
- 2 green peppers, cut into 1/2 inch strips
- 8 cloves garlic, thinly sliced
- 4 Tbsp. fresh parsley, minced
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. olive oil
- 2 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. pepper
Preparation:
1. Place onions, squash, zucchini, peppers and garlic in a bowl and toss well.
2. Combine parsley, vinegar, oil, oregano, salt and pepper in a jar. Cover tightly and shake well.
3. Pour over vegetables and toss.
4. Spoon vegetable mixture into an ungreased roasting pan.
5. Bake at 425 degrees for 20 minutes, stirring every 5 minutes.
6. Serve warm or at room temperature.
TIPS:
You can let the vegetables sit in the marinade for up to 2 hours before baking.
SOURCE:
Our Customers' Favorites, by Paula Weinstein and Julie Remer (Columbus, Ohio). Recipe reprinted with permission.
2. Combine parsley, vinegar, oil, oregano, salt and pepper in a jar. Cover tightly and shake well.
3. Pour over vegetables and toss.
4. Spoon vegetable mixture into an ungreased roasting pan.
5. Bake at 425 degrees for 20 minutes, stirring every 5 minutes.
6. Serve warm or at room temperature.
TIPS:
You can let the vegetables sit in the marinade for up to 2 hours before baking.
SOURCE:
Our Customers' Favorites, by Paula Weinstein and Julie Remer (Columbus, Ohio). Recipe reprinted with permission.
