Monday, September 19, 2016

Roasted Garden Veggies:

I'm pretty much convinced that roasted veggies are
And they're super easy. And very versatile.
We always have way more yellow squash in our garden than 10 families could eat, and it gets old after a while. When you feel like you don't have anything to loose, why not try something new?! At least that's how I was feeling, so I just threw them in a pan and put them in the oven.
Turns out that was a good choice!
It ended up being super easy, and really delicious! 
So I wanted to document it for future reference, really, and also share it with everyone else!
Hope you give it a try!!

2 medium yellow squash
2 green bell peppers
2 medium onions
2-3 tablespoons olive oil
1-2 teaspoons season salt (more or less, depending on your tastes)

Line a baking sheet with foil; set aside.
Cut the squash in half. Using a spoon, scrape out all the seeds and discard.
Cut into 1 inch pieces.
Cut the pepper in half and pull out all the pale colored ribs and rinse out the seeds.
Cut the pepper into 1 inch pieces.
Cut the onion into 1 inch pieces
Place all the veggies on the baking sheet. 
Drizzle with olive oil. 
Using a spoon or just your hands, toss lightly to evenly coat everything with the oil.
Sprinkle with season salt and mix lightly.
Make sure all the veggies are spread out evenly. 
Place under the broiler (3-4 inches away). 
Broil for 5 minutes. Stir. Repeat at least 3 times 
(for a total of 15 minutes) 
or until veggies are fork tender, and some pieces are starting to look charred.

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