We’re continuing with the recipes incorporating the delicious summer vegetables ripe and ready for the pickin’ right now.
Today’s recipe is great as a stand alone side dish, as well as with pasta and grilled chicken. Another great option is placing the roasted vegetables on top of rice pilaf (recipe coming soon). Either way, it makes for a great meatless dinner.
On these hot summer days, you can opt to roast the veggies wrapped in foil on the grill, as opposed to heating up your home with the oven. Use whatever vegetables you have available and seem to blend well. For the picture, I did not have mushrooms (which I love in this recipe), but did have an orange bell pepper. Fresh chopped basil from your garden is another great addition to this recipe…leave out the dry basil and add the fresh at the end.
Try it this week, then come back here and give me your review of it. I’d love to hear your feedback.
Roasted Summer Vegetables
- 2 zucchini
- 1 yellow squash
- 8 ounces mushrooms, whole
- 1 tomatoes, diced
- 1 cans Black Olives
- 2 tablespoons olive oil, extra-virgin
- 1 teaspoons garlic salt
- 1 teaspoons oregano, dried
- 1 teaspoons basil, dried
Slice and quarter zucchini, squash and mushrooms. Spread these on a roasting pan and coat with olive oil, garlic salt, oregano and basil.
Roast for 20 minutes at 325 degrees, stirring after 10 minutes.
Add tomatoes and olives, roast for an additional 5-10 minutes until done. Add more olive oil, if necessary.
Top with Parmesan cheese, if desired.
Also linked up at Pennywise Platter Thursday. Check out the great frugal recipes.