Marinated Roasted Vegetables

Sharon's Healthy Recipes

An eye-catching and flavorful addition to a meal with poulty, fish, lamb or beef.


1 small to medium zucchini
1 small to medium yellow squash
1 red pepper
1 orange pepper
1 yellow pepper
1/2 medium red onion
2 cloves garlic, minced
1 stem fresh rosemary
3 tbs organic balsamic vinegar
2 tbs organic tamari
1/4 cup olive oil
1/8 to 1/4 tsp cayenne pepper

No of Servings: 8     Preparation Time: 60 minutes     Cooking Time: 60 minutes


Wash all the vegetables. Cut zucchini and yellow squash into chunks or slices (a little bigger than bite-size). Place in large bowl. Wash and seed peppers. Cut into strips or chunks about the same size as the squash. Add to the squash. Cut onion into smaller pieces than other vegetables. Add onion and minced garlic to the other vegetables. Take 1 small “tree” of the fresh rosemary and pull the little sprigs off and add the sprigs to the vegetables. Place vinegar and tamari into a small bowl. Whisk together. While continuing to whisk together, pour olive oil in a slow stream into mixture. Whisk until combined well. Pour marinade over top of vegetables. Add cayenne to taste. Gently stir everything together. Place cover on top of bowl. Allow to marinate for at least an hour, stirring occasionally; can be up to three hours. Then spoon vegetables into stainless steel baking pan, including small amounts of the marinade if any is left in bowl. (It may be all absorbed.) Bake at 350 degrees for 30 minutes. Gently stir vegetables and bake for 30 more minutes or until soft, glazed and lightly browned.


I use an organic balsamic vinegar since it has no added sulfites. Most other balsamic vinegars have numerous preservatives in them. Tamri is a fermented soy sauce. I use organic tamari made from organic soybeans. San-J and Eden are two common brands made without MSG.

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