7.26.2012

Roasted Summer Vegetables


Roasted Summer Vegetables is a great side dish. What I like about it is that it's really easy to put together  and the taste of seasonal vegetables really shines through this dish. This recipe is a no brainer. 
This colorful dish is very versatile too. With the left overs (if any) you can make a really delicious sandwich the next day or even toss it with some pasta. 




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Ingredients:

1 large zucchini, cut into 1 inch slices
1 large yellow summer squash, cut into 1 inch slices
1 pint cherry tomatoes
2 heads of garlic
2 red onions, quartered 
1 red bell pepper, cut into 1 inch pieces
salt and pepper
1/4 cup olive oil
few rosemary sprigs 

Preheat the oven to 400 F. Toss all the ingredients and arrange them in a baking sheet making sure they are in a single layer. Roast for 30 minutes or until veggies are tender. 



13 comments:

  1. This looks just lovely! Thank you for sharing!

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  2. So yummy AND healthy! Can't get any better than that!

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  3. there is kind of nothing better than roasted veggies. love the array of colors on your plate!

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    1. I agree! They are so good on their own. Thanks for stopping by!

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  4. OMG. Your photos scream out "Summer Deliciousness!"
    xxxooo
    E

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  5. What do you do to the garlic? Do you squeeze it out or does it just help for flavor?
    m

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    1. Hello Monica, It helps with flavos but what I do is I squeeze it out, they are super soft and sweet I just eat it like that or spread in bread for sandwich, there are a lot of things you can do. Thanks for stopping by!

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  6. Mighty scrumptious! I love those kinds of dishes. So tasty.

    Cheers,

    Rosa

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