Oven Roasted Summer vegetables

I made some simple Roasted Summer Vegetables as a side dish this week and I debated whether or not to give them their own recipe post.

Roasted vegetables are so basic that it’s almost not a recipe, more of a technique, but I had to remind myself that every time I post one of these very basic “recipes” there are at least a few people that have that “Aha!” moment, and that makes it totally worth it.

So, if you’re an experienced cook, you’ve probably done this a million times. If you’re still getting your feet wet in the kitchen, prepare yourself for this simple technique, which will likely be a game-changer.

Ingredients:

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini

Open Next Page for Full Recipe

Ingredients:

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

Instructions:

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish.
4. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

From: www.recipeoftoday.com