- Sweet, Summer Roasted Vegetables
Start with equal parts of diced zucchini, bell pepper, red onion, and corn kernels.
You can cut the corn fresh off the cob, or use frozen kernels like I have here. In fact, one of the reasons why I love this recipe so much is because you can use all frozen vegetables. I have so much zucchini in my garden this year, I have been picking it as it gets ready, dicing it, and keeping it in the freezer for when I need it. Same with the bell peppers. And the red onion, I almost never use an entire onion all at once, so I just dice it all at the same time and freeze the leftovers. I use a mandolin and cut-proof glove to dice my vegetables. Makes the task quick and easy. When I get ready to use them, I just pull my ziploc bags out of the freezer and mix everything together. No thawing necessary. Turns out great and its so nice to have them on hand!
For two people, I go with a 1/3 cup of each vegetable.
Your choice of color on the bell pepper, btw. I like red because then I have something red, yellow, green and purple on the plate. :)
Add some minced garlic while youre at it
Plenty of kosher salt and freshly ground pepper
And just enough olive oil to coat. Stir gently to mix everything together.
Throw everything in a baking dish- one thats big enough to arrange the vegetables in mostly a single layer. This is an 8×8 dish here.
Roast the vegetables at 400 degrees for 15-20 mins.
And serve! The sweetness of the corn & bell pepper and the freshness of the red onion really make this side dish shine.
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