Sunday, August 11, 2013

Vendetta555's Roasted Summer Day Veggies

Vendetta555 loves to create quick and easy recipes. Use her helpful hint about how to keep your dishes to a minimum and enjoy this delicious recipe! The nutrition facts were created at Calorie Count!

Roasted Summer Day Veggies
ready for roasting


1 zucchini, sliced
1 yellow squash, sliced
8 oz mushrooms, button, sliced
1/2 onion, cut into large chunks
1 T olive oil
2 t garlic powder
1 t dry onion powder
1 t paprika
1/2 t turmeric
1 t cumin
1/2 t black pepper
1/2 t oregano
Pinch sea salt
1/8 t cayenne pepper

Optional Ingredients:

sweet red pepper, shallots, purple onion, carrots, or Japanese eggplant


Preheat oven to 400 F.

Slice the veggies into equal sized pieces, rounds or lengths. If you are using baby squashes, leave them whole or slice in half. Small or medium pieces are fine - the size is up to you. Larger pieces will need a few more minutes to roast.

Place all the ingredients in a zip lock bag and shake it all about until the veggies are well coated.

Dump the veggies onto an ungreased non-stick cookie sheet (or a baking pan) and spread evenly.  Roast for approximately 12-15 minutes (depends on the size of your veggies) - or until a fork slides into the yellow squash easily. 

Enjoy as two side dishes or one main dish. Delicious served over quinoa.

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