|My handy dandy Pampered Chef cheese grater. Love this tool!|
Sunday, July 27, 2014
Roasted Zucchini, Squash, and Tomato Medley
This was a super yummy and SIMPLE side dish that involves some of summer's tastiest veggies.
As many know, we are super blessed that my Mom lives on a farm and has a great garden. We are grateful to benefit from the organic veggies that come forth each year!
This recipe, from the Wheat Belly 30 minute (or less) cookbook, was a great side dish and a little tastier than "just cooking the veggies".
(AND IT WAS SO SIMPLE!)
First, mix oil, spices, red wine vinegar, and sea salt in a large bowl and mix together well.
Then slice each zucchini and squash lengthwise then slice off 1/4 inch half moons.
Slice the grape tomatoes in half as well.
Drop all cut veggies into the coating and toss till all are well coated.
Lay in single layer on a cookie sheet and roast on 425 degrees for about 20 minutes, turning once.
Once cooked, sprinkle shredded Parmesan cheese over the veggies and serve immediately.
Fast, easy, tasty and healthy.
A perfect combination.
1 1/2 TBSP Olive Oil
1 TBSP Red Wine Vinegar
1/2 tsp. Italian Seasoning Mix (mine is homemade)
1/2 tsp. sea salt
2 yellow summer squash
1 pint grape tomatoes
1/3 cup fresh grated parmesan