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.
Ingredients:
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
Olive oil
Splash of balsamic vinegar (optional)
Directions:
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.
5 comments:
Hola Vecina! me ando poniendo al dïa y para variar andas publicando cosas ricas jeje...ha hecho bastante calor estas últimas semanas, ni quiero imaginar el verano en sí! ufff
Un abrazo y la receta está livianitamente rica!
Riquísima la fuente de verduras asadas una delicia y tan sano, uno se siente con otra energía cuando come así.
Besos
Acá ya estan muriendo las huertas con el calor, que rico se ve esto.
Hola Mohana, es de tanto que no te visitaba y mira que frescura me encuentro. Justa justa para estos días de calor!
Que buena se ve la receta Me gustan las verduras de esta forma
besitos
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