Wednesday, August 21, 2013

Roasted Summer Vegetables

One of the best things about Summer is the abundance of fresh produce that's in season. I know I have said this time and time again, but Summer cooking is just fresh and easy, which is the best way to cook in my opinion! I remember eating so much zucchini and summer squash when I was younger and although I never hated it, I never went crazy over it. Unless my mom breaded it in Italian bread crumbs! As I've gotten older, I've learned to LOVE these two vegetables.

This recipe is Pinterest inspired and oh so easy. I didn't even look at the original recipe and just kind of put it together myself. I found a lonely eggplant in the back of my refrigerator moments after I put the pan in the oven, but I think it would be a great addition! We had this on Sunday night with grilled chicken thighs and ice cold Blue Moon and called it dinner!

P.S. the leftovers are delicious.

Roasted Summer Vegetables

1-2 large zucchini, sliced thin
1-2 large Summer squash, sliced thin
1 large red onion, sliced thin
1-2 tomatoes, sliced
Olive oil for drizzling
Shredded parmesan for sprinkling
Salt and pepper, to taste

In a medium-large baking dish, spread the sliced onions. Toss with a little bit of olive oil. Line up sliced  vegetables in your baking dish, alternating the zucchini, squash and tomato. Drizzle with olive oil, season with salt and pepper and sprinkle with parmesan cheese. 

Bake for 25-30 minutes at 350 degrees. 

1 comment:

  1. This looks delicious! I'm already mourning the end of summer produce and we're not even there yet!