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Summer Roasted Veggies

- from Simply in Season 

·            8-10 c. chopped fresh veggies (potatoes, eggplant, peppers, onions, summer squash, etc.) cut in small cubes if hard like potatoes and larger cubes if soft like summer squash

·            4 cloves garlic, minced

·            2 tbsp. each chopped fresh basil, thyme, oregano

·            1/3 c. olive oil

·            2 tbsp. balsamic vinegar

·            1 tbsp. Dijon mustard

·            ½ tsp. salt

·            ¼ tsp. pepper

 Whisk dressing ingredients together and toss with chopped veggies. Spread in single layer on a baking sheet and bake at 425 degrees until fork-tender, stirring occasionally. Serve over pasta with a sprinkle of parmesan cheese for a main dish or cool and add feta and chopped tomatoes for a salad. Leftovers make a great pizza topping!
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