Roasted Summer Vegetables 101

Tired of unevenly roasted boring vegetables?  Here are a few tips sure to have you and your dinner guests drooling over your veggie party platter.

Tip #1 Parchment Paper is your new best friend

Tip #2 A little oil, salt and pepper go a long way

Tip #3 Add fresh chopped yellow onion and a lion's share of whole garlic cloves to give vegetables a flavor kick

Tip #4 Use high heat and a timer

Tip #5 Allow veggies to cool before tossing with salad and cooked whole grains like rice, pasta, couscous and quinoa

This succulent and versatile summer veggie blend is made up of zucchini, summer squash, yellow onion and garlic. Veggies got tossed in 1 tablespoon of canola oil and sprinkled with sea salt and fresh cracked black pepper.  Spread out in to one even layer on a large peice of parchment paper on your largest baking sheet.  Bake at 475 degrees F for 20-25 minutes or until golden brown.  Allow to cool on baking sheet to desired temperature.  Serve warm, at room temperature or cold.  Store unused portion in refrigerator for up to 3 days.

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