Thursday, August 11, 2016

Easy Summer Veggies

    ** Easy Summer Veggies  **
      Andrea Correa 
                  Roasted Garlic-             
      Parmesan Zucchini, Squash and Tomatoes 
  Serves 3-4 

  •   2 small zucchini (1 lb), cut into 1/2-   
  •    Inch slices thin. 
  •    2 small yellow squash (1 lb) cut- same as zucchini 
  • 1 small container of cherry tomatoes, sliced into halves
  • 3 Tbsp olive oil
  • Garlic salt 
  • Salt and freshly ground black pepper
  • 1 cup (2.4 oz) finely shredded Parmesan cheese-- I get the Costco kind in the jar. 
  • Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or foil. 
  • In a small bowl whisk together olive oil, garlic salt and salt/pepper (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season a little more if needed. Sprinkle Parmesan over the top of each. How ever much you like?!! 🧀🧀
  • Roast in preheated oven 25 minutes until veggies are tender and Parmesan is golden brown. If you want to give you a little crunch I like to broil the vegetables for 5 mins on high. 
  •  Garnish with parsley if desired -- I didn't use parsley.
  • Served Easy Summer Vegetable side dish with Steaks and Brown rice!! We love it.
  • Let me know what you think?!! 
  • Summer Veggies, Steak & Brown Rice.
  • Complete recipe-- YUM!
  • Sprinkle with Parmesan cheese and more seasons if needed.
  • Layer Veggies after tossing them.


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