I have learned over time that the best way to bring out the natural flavors of vegetables is to roast them. Whether it is to create a delicious soup, add to a favorite recipe or to just have a medley of veggies, roasting is the way to go.
This past summer proved to be a veggie delight for me and hubby. Between the tomatoes and peppers we grew on our porch and the beautiful vegetables we bought from local farmers we were in veggie heaven.
To pack a lot of flavor into one vegetable side dish I roasted zucchini, yellow squash, tomatoes, onions and peppers together. The prep time was quick and the end result was fantastic. Also, using a sheet pan to roast the vegetables kept clean up time down to a minimum.
Next time you want to have a flavor packed side dish or just a bowl of good veggies, try roasting a bunch of your favorite vegetables together for a Healthy, Quick and Easy recipe.
Roasted Zucchini, Yellow Squash and Other Veggies
1 lg zucchini quartered
1 lg yellow squash quartered
1 pkg Campari tomatoes cut in half
1 lg onion cut into wedges
1 small jalapeno pepper sliced thin
1 medium green pepper diced
2 tbsp extra virgin olive oil
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp salt
1 tsp ground black pepper
1 tsp smoked paprika
¼ tsp cayenne pepper (optional)
Preheat oven to 400 degrees.
Spray a rimmed sheet pan with cooking spray then add the vegetables to the pan. Sprinkle with all of the seasonings then drizzle with extra virgin olive oil. Toss to mix and coat the vegetables. Place in the oven and bake for 30 to 40 minutes until the vegetables are soft and cooked to your desired tenderness. Serve with your favorite meat or over rice as a vegetarian meal.