Tuesday, July 28, 2009

roasted summer vegetables

Our first produce from the garden. The strawberries are all eaten and the cherry tomatoes are not pictured because Luke gobbled them up. The top 2 cucumbers are weirding me out though. One's dark and long and the other one is light and smaller. Maybe that's normal, I don't know. Some of this will be used for baby food puree and the cucumbers for snacking. The rest. . .
tossed with olive oil, coarse salt, and coarse pepper, and a little bit of grated parmesan cheese.

30 minutes later, hot roasted vegetables from our garden.
HF doused his with more parmesan cheese. Delicious. Especially with the tomatoes and zucchini.

This can be done a number of ways and with a number of vegetables. We used tomatoes, green bell peppers, yellow squash, and zucchini. I saw a recipe for splashing Italian dressing on it and then roasting. It's a nice way to use up garden produce. We baked it at 450 for 30 minutes. You could broil, or take it outside to the barbecue.


Kimmy said...


LoudBrownProud said...

I love vegetables and will definitely be baking this dish in my oven!Yummmy!