Friday, July 6, 2012

Roasted Zucchini and Squash

This is a super easy recipe for Roasted Zucchini and Squash.  You could probably add some other veggies to the mix, but I'm not sure if the cooking time would be the same.  These vegetables cook up fairly quickly, and you don't want to overcook them.  

3 to 4 large zucchini and squash (about 10 to 12 cups)
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
*optional - other seasonings of your choice - I used just the garlic, salt and pepper*
large cookie sheet with sides or a roasting pan

1. Preheat oven to 450 degree.
2. Chop your vegetables into large chunks or strips like I did.  Place them in a large bowl.
3. Drizzle olive oil over them and stir until coated.
4. Sprinkle the garlic powder, salt, pepper and any other herbs or spices you like, and stir.
5. Coat the bottom of your pan with a thin layer of olive oil...I also like to use foil, but you don't have to.
6. Spread out your vegetable in a single layer in the pan.
7. Bake them in the oven for 15 to 20 min., stirring once halfway through.


My 6 year old loved these and even asked for seconds!  Definitely a hit.  I served them with some sauteed chicken for a healthy, allergy-free, low carb meal! :)  We've been lucky enough to have friends and neighbors share their garden fresh produce with us this year.  Maybe next year we will have a small garden of our own!


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1 comment:

Laura said...

Ahh I love roasted veggies-so scrumptious! Thanks for linking up this tasty recipe on Allergy-Free Wednesdays.