Roasted Summer Vegetables

I get pretty excited when the fresh summer vegetables start pouring in from the garden. Even though the season is winding down, thanks to this hot summer, the tomatoes and squashes are still producing!

Okay so maybe you don’t have a garden (although you should give it a try!) but a quick stop at your local farmers market or grocery store will work just the same.

So What’s All the Fuss About Vegetables??

Get more vegetables…I cannot say it enough! Most people are way under-consuming vegetables on a daily basis. Why does this matter? Vegetables are loaded with vitamins, minerals, fiber, and phytochemicals that help keep our bodies functioning properly. Not to mention they are the perfect food to help you maintain a healthy weight. By replacing many starchy sugary foods with vegetables, you automatically increase the nutritional value of your plate!

Okay so why so hard to get enough veggies? Most people have a bad relationship based on boring cooking methods. Prepared properly, you can actually crave, yes CRAVE, a good vegetable dish. No more steamy mush. Hello to flavor and crav-er.

Roasted Summer Vegetables
Print Recipe
Servings
4 servings
Servings
4 servings
Roasted Summer Vegetables
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare vegetables but slicing zucchini and yellow squash into half circles, and cutting the onion and peppers into large, bite-sized chunks. Halve the cherry tomatoes.
  3. Place vegetables onto a baking dish and drizzle with 1 1/2 tablespoons of olive oil; toss to evenly coat.
  4. Roast in oven for 25 minutes. Remove and stir, adding in garlic. Return to oven and continue roasting another 5-10 minutes until vegetables reach desired doneness.
  5. Toss with salt, pepper, and fresh basil before serving.
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