1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 red onions, peeled and cut into wedges
2 summer squash, cut into chunks
2 zucchini, cut into chunks
4 cloves garlic, peeled and sliced
1 tbsp. olive oil
1 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. chopped fresh parsley
1 tbsp. balsamic vinegar

In a bowl, combine all vegetables, garlic, olive oil, oregano, salt and pepper. Toss well. Spread mixture on a baking sheet or metal roasting pan and roast for 20 minutes at 425 degrees, stirring often. Transfer to a serving dish and add parsley and vinegar. Toss gently.