Oregano roasted peppers with mushrooms and zucchini

So easy to make, these vegetables are fuss free and oh so comforting on a cold autumn night! Serve them over your favorite pasta, over rice or potatoes.

Ingredients (serves 4-6)
- 1 red onion, sliced
- 3 different color peppers, cut into bite size pieces
- 3 small zucchini, cut in half lengthwise, then sliced
- 300 g mushrooms, sliced not too thinly
- 5 Tablespoons extra virgin olive oil
- a few oregano sprigs
- 1 Tablespoon dry oregano
- 1-2 Tablespoons balsamic vinegar, to taste
- 1 garlic clove, mashed (optional)
- sea salt and pepper, to taste

Oil the bottom of an ovenproof dish, add the vegetables and the oregano sprigs, season with salt, pepper and gently toss with the olive oil. Roast at 375F for about 20 minutes or until tender. Remove from oven, add the mashed garlic (if using), dry oregano and balsamic vinegar. Toss to combine then taste and adjust the seasonings to your preference. Serve over your favorite pasta, with rice or potatoes. Enjoy!

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