Vinegar Roasted Veggies

Vinegar Roasted Veggies

Ingredients:

Marinade:
- 3 cloves
  Garlic, crushed
- 30 ml
  White Wine Vinegar
- 30 ml
  Soy Sauce
- 15 ml
  Olive Oil
- 5 g
  Brown Splenda
- 20 g
  Basil, finely chopped
- 3 g
  Salt
- 3 g
  Pepper, ground
- 1 g
  Thyme, ground
- 2 g
  Oregano, ground
Vegetables:
- 1
  Red Pepper, Chopped
- 200 g
  Mushrooms, sliced
- 1
  Yellow Pepper, 2 cm squares
- 1
  Zucchini, halved lengthwise, 0.5 cm slices
- 1
  Onion, quartered, layered
- 30 g
  Parmesan Cheese, grated

Method:

In a bowl mix Garlic, Vinegar, Soy Sauce, Olive Oil, Sugar, Basil, Thyme, Oregano, Salt, and Pepper.
Mix well then add Vegetables, mix well.
Let sit in fridge for a minimum of 2 hours.
Preheat oven to 200 ℃ / 400 ℉.
Lay parchment paper on baking sheet, then lay rack on top.
Add Vegetables to rack, place in oven for 45 minutes.
Top with Cheese.