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- 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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