Friday, August 9, 2013

Oven Roasted Summer Vegetables

Oven Roasted Summer Vegetables

Ok, so this is another loose recipe. Basically, it's whatever you have surplus from your garden or refrigerator. For me, it's bell peppers, eggplant, and summer squash (namely crookneck and zucchini). Plus, this wonderful side is so darned easy and can be put together in a jiffy.

So here it is.

Preheat your oven to 400. Then you will want a total of 7 cups of chopped vegetables and 1/4 cup olive oil. I used 1 onion, eggplant, zucchini, crookneck squash, and 1 large red bell pepper. Toss all together in a large bowl then add salt and pepper tossing a bit more. Pour into a casserole dish, cover, and bake for 30-40 minutes until vegetables are cooked and slightly browned on the edges.

Soooooooo ya, that's it. You can pretty much use any vegetable, just cover with oil, salt, and pepper then roast in your oven. As my wonderful friend Sharla once said, sometimes the simplest of ingredients makes for the most delicious of dishes :)

Happy cooking everyone!

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