Roasted Vegetables

From Donna Hammer

8 Servings

• ½ cup chicken broth
• 1 tablespoon olive oil
• 2 teaspoons fresh rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 6 cloves garlic, minced
• 6 tablespoons balsamic vinegar
• 8 ounces fresh mushrooms, sliced
• 2 medium zucchinis, cut into 1-inch dice
• 2 medium yellow summer squashes, cut into 1-inch dice
• 1 large red onion, cut into 1-inch dice
• 1 medium green bell pepper, cut into 1-inch dice
• 1 medium red bell pepper, cut into 1-inch dice
• 1 medium yellow bell pepper, cut into 1-inch dice
• 1 pound red potatoes, halved and parboiled for 15 to 20 minutes

Combine first 7 ingredients. Spray 13 x 9 x 2-inch baking dish with nonstick cooking spray. Arrange vegetables in baking dish and top with ½ of the marinade. Bake at 425° F for 20 minutes. Turn vegetables and top with remaining marinade. Bake for another 10 minutes.

Note: Feel free to add other vegetables. This is even good eaten cold for lunch the next day.

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