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. 

My handy dandy Pampered Chef cheese grater. Love this tool!

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 zucchini

1 pint grape tomatoes

1/3 cup fresh grated parmesan