Tuesday, September 11, 2012

Oven Roasted Summer Vegetables

This is a healthy, easy way to enjoy all those yummy summer veggies.  After picking 3 giant yellow summer squash and an little eggplant out of our garden, I scavenged through the fridge looking for inspiration for how to cook them.  I had some leftover zucchini already chopped up, half of a sweet onion, a red onion, some whole garlic cloves, and a few baby carrots that were just begging to be thrown together and roasted to perfection.  The great thing about this recipe is that you can substitute whatever vegetables you have on hand.  So in a couple months when my butternut squash and sweet potatoes are ready, you can bet I'll make a similar side dish out of them.

the little helper is optional...
but greatly encouraged :)


Oven Roasted Summer Vegetables

Ingredients:
-1 large (or 2-3 small) yellow squash, sliced or chunked
-1 large (or 2-3 small) zucchini squash, sliced to chunked
-1 medium eggplant, sliced
-1-2 onions, red/sweet or both!
-2 cups baby carrots
-8-10 garlic cloves, peeled
-3 T. olive oil
-salt, pepper, and Italian seasoning, as desired





Directions:
1.  Preheat oven to 425 degrees.  Chop or slice all vegetables, except garlic and carrots. 




2.  Place cut vegetables, carrots, and whole garlic cloves on large baking sheet.  Drizzle with olive oil, toss to coat and evenly disperse on the sheet.



I roasted some of the squash and onions separately for Annalyn

when it was cooled, I blended it with a little water,
then mixed with some chicken & a little basil
Annalyn loved it!


3.  Sprinkle with salt, pepper, and Italian seasoning.  Bake at 425 for 30-40 minutes, turning every 15 minutes.  (Annalyn's small sheet cooked much quicker and was done after about 20-25 min).



Michael grilled some marinated chicken breasts
to complete the meal!

**Serving suggestion:  To complete this super easy and healthy weeknight meal - 1 bottle marinade (or make your own!), 1 pkg chicken breasts.  The night before (or morning of) pound chicken to about 1/2" thickness between two pieces of wax paper or in a gallon ziplock bag.  Place in a new ziplock bag or container with a lid and dump entire bottle of marinade over it.  Let marinade overnight or for at least a few hours, then grill to perfection!  This is a nice way for us to "double team" dinner - Michael grills the meat while I make the sides and Annalyn's dinner.  Then we all meet at the table for family dinner time where Daddy prays over the meal and Peanut gives it a little pep-talk. 

  video

Peanut's "pep-talk" to her puffs

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