Ingredients
| Quantity | Ingredients |
|---|---|
| 8 | small new red potatoes, halved |
| 4 | carrots or parsnips, cut into 1 inch chuncks |
| 4 | plum tomatoes |
| 16 | red pearl onions |
| 2 | zucchini, cut into 1 1/2 inch chuncks |
| 1/4 cup | extra-virgin olive oil |
| 2 tbsp | balsamic vinegar |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 2 tbsp | fresh chopped parsley |
Directions
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.
Source: www.canadianliving.com