Roasted Italian Vegetables

This one is another favorite of Lola's.  It's one of my favorites too!  I love roasting vegetables as well as braising, grilling, sauteing, anything that's more interesting than just steaming and then slapping some butter or cheese sauce on top.  This recipe so versatile but simple.  Tonight, we just ate this plain as a vegetable side dish.  But, I love adding this to fettuccine alfredo or a quiche, etc.

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!