|8||small new red potatoes, halved|
|4||carrots or parsnips, cut into 1 inch chuncks|
|16||red pearl onions|
|2||zucchini, cut into 1 1/2 inch chuncks|
|1/4 cup||extra-virgin olive oil|
|2 tbsp||balsamic vinegar|
|2 tbsp||fresh chopped parsley|
1. In large pot of boiling salted water, cook potatoes and carrots for 5 minutes; drain and place in large bowl. Cut tomatoes in half lengthwise; cut each half into quarters. Add to bowl along with onions and zucchini. 2. In bowl, whisk together oil, vinegar, salt and pepper. 3. Pour dressing over vegetables; gently toss to coat. Spread on foil-lined rimmed baking sheet. Bake in 375F oven, stirring occasionally, until tender and golden, about 45 minutes. Sprinkle with chopped parsley. Makes 8 servings. Nutrition Information per serving: 127 calories, 2g protein, 7g total fat, 1g saturated fat, 16g carb, 3g dietary fiber, 0mg cholesterol, 174mg sodium.