Roasted Vegetables with Reduced Balsamic Vinagar

There is no better way to get your vegetables in than by roasting them.  The flavor just pops!  I made this dish up for a dinner party I was going to.  The plate was emptied very quickly.  I was hoping some would come home with me for a very tasty sandwich the next day.

Ingredients:

 

3 assorted peppers, halved and de-seeded

button mushrooms (wiped down)

asparagus

green onion, roots removed

cherry or grape tomatoes

3 yellow zucchini - I sliced mine into coins

3 green zucchini - I sliced mine the long width

2 tablespoon of olive oil

Reduced balsamic Vinegar

 

salt and pepper

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Layered Greek Salad with my secret Ingredient

This is my family's favorite salad out there.  It is also my personal favorite salad as well.  If you can get all of the ingredients local it is just that much better,  So fresh and crisp, I love this salad.  I even found locally made feta cheese as well.  And, this isn't just your typical Greek salad there is my own secret ingredient I just don't tell anyone........

I've made this salad so many times, now I am able just to eye ball it.

Layered Greek Salad

4 tomatoes
4 assorted colors peppers
1 English cucumber or field cucumber, peeled
1 sweet onion
bunch flat leaf parsley
2 tbsp. virgin olive oil
2 tbsp. of Greek seasoning or oregano and basil ( even better fresh herbs)
1 cup  feta cheese

now for THE secret....2 tbsp. red wine vinegar

Chop up all of the vegetables in layers, add the seasonings and liquids, top with the cheese and parsley.

Mix all together just before serving.....lasts for 2-3 days in the fridge.

YUM!

Serves 6 good sized portions.

Calories 148 Fat 10 grams Carbs 10 grams Fibre 5

ww points 4

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