April 13th, 2021
Peacock Vegetables, Recipe, Easy, Light Eating, Recipes Begged, Borrowed, or Stolen, Southern Delaware Cooks, Delaware Beaches
The easy entertaining time of the year is about to arrive. Barbecuing, outdoor dinners, backyard entertaining. Something easy is what calls for summer.
I love the name of this recipe. Peacock Vegetables. It is a recipe from 2002 and I have made it a lot. It is so simple. Vegetables and the rest you have in your pantry already.
Pre heat oven to 425 degrees
2 purple onions, cut into eighths
2 small yellow squash, cut in 1/2″ strips
2 small zucchini, cut in 1/2″ strips
1 each red, yellow and green bell pepper, cut in 1/2″ strips
4 cloves of garlic, sliced thin
2 tbsp. minced fresh parsley ( I like Italian)
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp dried oregano or 3 tbsp. fresh oregano
1/4 tsp. salt
1/4 tsp. pepper
Place onion, squash, bell peppers and garlic in a bowl and toss well.
Combine remaining ingredients in a lidded jar and shake well. Pour dressing over vegetables and toss.
Spoon into a greased 9 x 13 inch baking pan.
The photo above is before going into the oven.
Bake at 425 degrees for 20 minutes, stirring every 5 minutes.
Serve warm or at room temperature.
I served these veggies with my Cornish Game Hens, whose post was right here on March 28th.
Goes well with everything. Great tasting too.
Have a great day. AboutMyBeaches is on Facebook. Leave a comment there.
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