Wednesday, May 23, 2012

Roasted Summer Veggies

There is just something about the flavor of roasted vegetables that makes me insanely happy. Aside from the occasional burger at a cookout or party, I'd be completely content to eat nothing but vegetables and seafood for the entire summer. Meat is just to heavy when its 90 some degrees outside. The carnivore I live with tends to disagree. But that's another story for another day. :-)

So any chance I get to make something that is a "Nichole Only" meal, I typically go for something full of veggies. In this case, I just needed to use up all of these vegetables before they went bad. Tom was planning on frying some fish and while I could have easily broiled or roasted a portion of fish for myself, a pile of roasted veggies just sounded so much more entertaining.



Roasted Summer Veggies
Source: A Cookaholic Wife Creation
Servings: 1
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Ingredients:
    • 2 oz. mushrooms, sliced
    • 2 oz. zucchini, sliced
    • 2 oz. squash, sliced
    • 4-6 cherry tomatoes, halved
    • non-stick cooking spray
    • salt and pepper to taste

Directions:
1. Preheat the oven to 475. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Arrange the vegetables onto the baking sheet in a single layer. Spray generously with the non-stick cooking spray. Sprinkle lightly with salt and pepper.
3. Roast for 10-15 minutes or until the vegetables have reached your desired softness. Season with salt and pepper to taste.

Roasting mushrooms is by far my absolute favorite way to make them. I'm not lying when I say I could easily eat an entire plate of mushrooms myself. And that delicious pop when you bite into a roasted tomato...

Sorry. No more descriptions here. I've successfully made myself hungry enough that I need to go roast some veggies. :-)

1 comment:

  1. Oh yum! You've made me hungry too! I think I'll have to stop by the store and get some fresh veggies to make with supper tonight! I can't wait till the Farmer's Markets are in full swing!
    ~Amy

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