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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Betty Marshall
  • 2 purple onions, cut into eighths
  • 2 yellow squash, cut into 1â�„2-inch strips
  • 2-4 zucchini, cut into 1â�„2-inch strips
  • 2 red peppers, cut into 1â�„2-inch strips
  • 2 yellow peppers, cut into 1â�„2-inch strips
  • 2 green peppers, cut into 1â�„2-inch strips
  • 8 cloves garlic, thinly sliced
  • 4 TBS fresh parsley, minced
  • 2 TBS balsamic vinegar
  • 2 TBS olive oil
  • 2 tsp. dried oregano
  • 1 tsp. salt
  • 1â�„2 tsp. pepper
Preheat oven to 425 degrees.
Place onions, squash, zucchini, peppers and garlic in a bowl and toss well. In a jar, combine the parsley, vinegar, oil, oregano, salt and pepper; cover tightly and shake well. Pour the vinegar mixture over the vegetables and toss. Spoon the vegetables into an ungreased roasting pan and bake for 20 minutes, stirring every 5 minutes. Serve warm or at room temperature.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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