Recipe: Roasted Summer Vegetables

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.

Naturally Allergy-Free


Roasted Summer Vegetables

Ingredients

  • 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

Instructions

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.

 

Recipe linked up at Real Food Wednesday, Homestead Barn HopMonday Mania, Traditional Tuesday and Fat Tuesday.  Check out all the wonderful Real Food recipes.

Also linked up at Pennywise Platter Thursday.  Check out the great frugal recipes.

This entry was posted in Allergy Cooking, Recipes. Bookmark the permalink.

6 Responses to Recipe: Roasted Summer Vegetables

  1. Sandy Toes says:

    I have never been a zucchini fan but I have been using it in kabobs- love it!!!! We are HUGE kabob eaters…I make them all the time…I have the “wire”-wonderful tool for making kabobs and marinating!!! I should do a blog post on that!
    Sandy Toes

    • Cook says:

      We like kabobs too, but I have to say that I like the marinating flavors of this mixture better. There is something about the olive oil and spices with the juices from the veggies that make it so good.

      You should do a post on it…everybody loves food posts!

      Michelle

  2. Debra says:

    I’ve succumbed to the allure and value of zucchini in the summer too. You can’t beat the price so you might as well learn to love it. I also love the addition of olives with this roasted vegetable combination. I’d never considered adding them, but now I’m thinking what’s to stop me from adding sundried tomatoes or other jars of interesting vegetables to the mix? Thanks for this inspiring post. After all everyone could use another zucchini recipe!

    • Cook says:

      I’d never thought of using sun-dried tomatoes because I rarely have them in the pantry, but I love them. After I’ve gone through all the season’s fresh tomatoes, I might have to try sun-dried. I also love mushrooms roasted in this recipe (I can’t remember if I mentioned that in the recipe or not). I agree, I can’t get enough zucchini recipes.

      Thanks for your input!

    • Cook says:

      Thanks! I will remember to do that. I’ve been finding some great recipe carnivals out there to share not only my recipes, but to find other great ones to try. Real Food Forager seems like a great place for me to share.

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