Roasted Veggies

June 16, 2009

This is another one of those Use What’s On Hand kind of things. Use whatever combination you like but the basic idea remains the same. Toss some veggies with olive oil and lightly broil. I sometimes add either rosemary or basil.

  • Zucchini
  • Yellow Sqash
  • Grape Tomatoes
  • Red Onion
  • Red Bell Pepper
  • Olive Oil
  • Salt
  • Crushed Red Pepper

Slice the zucchini and yellow squash lengthwise and then cut into chunks.

Slice the red onion into rings, remove the peel and separate the rings.

Slice the red bell pepper into thin strips.

Rinse the tomatoes and throw them into a bowl along with the other veggies.

Drizzle with just a little olive oil. Season with salt, crushed red pepper and any herbs you’d like to add. Stir it all together until the veggies are coated with the oil.

Spread the mixture onto a baking pan and put under the broiler at about 450 for maybe 5 to 7 minutes, just until they’re tender and the edges of the squashes start to brown.

Use a spatula to put everything into a serving bowl, being sure to scrape up a bit of the oil and spices.


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