Roasted summer vegetables
Course:
I know its hot and who wants to turn on the oven, but its worth it. I could eat this everyday for a long time. Eat it as a side, toss it with pasta or rice, or eat it with bread, and make sure to make extras for sandwiches.
Ingredients:
- A mix of summer squash, zucchini, eggplants, peppers, and tomatoes, 1/4" slices
- sliced onions
- coarsely chopped garlic
- dried oregano and thyme
- salt and pepper
- olive oil
Directions:
Toss all the vegetables with enough oil to coat well plus some herbs and salt and pepper. Roast those babies in the overn at 450 until browned.
Credit:
Kerry