April 29, 2017

Roasted Garden Vegetables

Here’s an easy and delicious way to enjoy some of those summer garden vegetables. I used tomato, zucchini, and summer squash, but I’m sure this would be just as tasty with almost any other vegetable combination.

{3} medium tomatoes
{2} small white onions
{2} medium summer squash
{1} medium zucchini
{4} garlic cloves
{3 Tbsp} olive oil
{1 tsp} basil
{dash} salt, black pepper

  1. Preheat oven to 250 degrees.
  2. Chop tomatoes, squash, and zucchini into bite-size pieces. Chop onion and leave in wedges. Coarsely chop garlic cloves.
  3. Place all veggies in 9×13 baking dish. Drizzle olive oil and add basil, salt, and pepper. Stir lightly until everything is evenly coated.
  4. Bake for about 2 hours, until veggies are just starting to crisp on the edges.

Makes 4 servings.
Nutrition Info: 159 Calories (15 Carbs, 3 Protein, 11 Fat)
Serving Suggestion: toss with cooked quinoa; chicken strips

Tried it? Share your opinion!