Serves: 7
Total Calories: 154

1 red bell pepper, seeded, and cut into triangles
1 yellow bell pepper, seeded, and cut into triangles
2 medium-sized sweet onions, peeled and cut into 1-inch wedges
5 medium red potatoes, cut into 1-inch pieces
2 small zucchini and yellow squash, halved lengthwise and cut into 1-inch slices
1/2 cup grated Parmesan cheese (optional)
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Marinade:
2 tablespoons each: chopped fresh rosemary, thyme, parsley, or 1 tablespoon each dried
4 - 6 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Place vegetables in a 9x13-inch roasting pan. Combine Marinade ingredients and toss with vegetables. Let stand for up to 2 hours and then bake, uncovered, at 400° for 30 minutes, stirring 3–4 times. Toss with Parmesan, if desired, and serve immediately.


Fun Fact: Giant vegetables are common in Alaska thanks to the extremely long days in summer—a summer’s day in Alaska can last as long as 20 hours. Records at the State Fair as of 2007: Broccoli 39.50 pounds; Cabbage 105.60 pounds; Celery 63.30 pounds; Pumpkin 1,019.00 pounds; Squash 569.00 pounds; Sunflower (tallest) 16.75 feet. Editor Gwen McKee and husband Barney are amazed by the giant vegetables at the Alaska State Fair.

Nutritional Facts:

Serves: 7
Total Calories: 154
Calories from Fat: 60

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