Recipe - Roasted Balsamic Vegetables

Serves 4 to 6

1 red pepper
2 zucchini
2 summer squash
1 teaspoon dried oregano
1 clove garlic, sliced thin 1 tablespoon canola oil
2 tablespoons balsamic vinegar
1 medium sized tomato, chopped
¼ cup chopped fresh basil

Preheat the oven to 350° F.
Cut the pepper, zucchini, and summer squash into 2-inch pieces.
In a large bowl, combine the pepper, zucchini, summer squash, and garlic slices.
Drizzle with the oil, add the oregano and toss.
Place the vegetables on a sheet pan in a single layer and bake until tender.
Remove from the oven, drizzle with the balsamic vinegar and return to the oven for 2 to 3 minutes.
Remove from the oven, add the tomato and basil,
toss and serve.

Calories: 70/ Protein: 2 g/ Carbohydrate: 8 g/ Fiber: 2 g/ Sodium: 10 mgSaturated fat: 0 g/ Polyunsaturated fat: 1 g/ Monounsaturated fat: 2 gTrans fat: 0 g/ Cholesterol: 0 mg