Ingredients

• ¼ cup organic raw balsamic or apple cider vinegar
• ½ cup water
• 1 tsp organic minced dried garlic
• ½ tsp organic dried rosemary
• ½ tsp organic dried thyme
• ½ tsp organic dried basil
• ½ tsp organic dried oregano
• ½ tsp celery seed
• ⅛ tsp organic cayenne pepper or paprika
• 3 organic bell peppers
• 3 organic zucchini or other variety of summer squash
• 2 large organic onions
• ¼ cup organic olive oil - save to drizzle on vegetables after cooking

Description / Directions

Marinating vegetables ahead of time is a wonderful way to make vegetable dishes a bit more interesting.

You may also add broccoli, cauliflower, carrots, eggplant, bulb fennel root or whatever vegetables appeal to you.

Combine all ingredients but the veggies in a large bowl.

Cut bell peppers into large pieces, discarding seeds and membranes. Cut summer squash, onions and whatever other vegetables you choose to add into a size similar to the peppers.

Add vegetables to marinade; toss to coat.

Cover and chill for two hours or longer.

To prepare, simply roast the vegetables in the marinade, in a shallow baking dish in a pre-heated 350 degree oven until tender, about 15 to 20 minutes. Drizzle olive oil over veggies and serve. May be served over quinoa or millet or enjoyed as is.