Monday, June 13, 2011
Roasted Summer Vegetables
Summer is almost here but somehow we are able to enjoy these gorgeous produces a few weeks in advance. They are not only yummy but also healthy. One way we have learned to maximize their flavors is through the roasting process. It caramelizes the natural sugars bringing a sweeter and more complex taste.
2 zucchinis (sliced thick)
2 yellow squash (sliced thick)
1 big red onion (cut into wedges or big chunks)
1 cup cherry tomatoes
3 garlic cloves (minced)
Salt & fresh ground pepper
Splash of balsamic vinegar (optional)
Put all the veggies in a pan big enough to cook them in a single layer. Season with salt and fresh ground pepper to taste. Drizzle generously with olive oil and finally give them a splash of balsamic vinegar (1/2 Tbsp or so). Stir them up and bake at 400ºF for 20 minutes. Serve.