Roasted Italian Vegetables
2 Large zucchini
2 Large summer squash
1 Pint grape tomatoes
2 Cloves garlic, minced
1 Tsp Italian herbs
1/4 Cup canola oil
- Cut the zucchini in half long-wise, then slice so that you get a half moon shape. Repeat with the summer squash.
- Toss together the zucchini, summer squash, tomatoes, garlic, herbs, and canola oil.
- Spread out in a single layer on a baking sheet. (It is critical that you do not salt the vegetables at this stage. This will cause them to release their liquid which will hinder the caramelization process.)
- Bake at 400° F for 40 - 45 minutes, tossing half way through.
- Once cooked, you can add salt or parmesan cheese. This is so flavorful, though, that I don't feel the need to add anything.
This dish is also delicious when you add eggplant and cremini mushrooms!
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