If there is one thing you should know about me, it is that I l-o-v-e roasted vegetables. I have been known to eat an entire pan of them for dinner, and am not ashamed one bit. They are so easy and versatile, and are ready in 20-25 minutes! I try to pick vegetables that are in season, but my all-time favorite combination is zucchini, yellow squash, red peppers, green peppers, broccoli, and red onion. I sometimes substitute artichoke hearts for the broccoli when I can find a good deal on them.
All you need to do is chop up the vegetables of your choice, drop them on a roasting pan, season, and spray with some olive oil cooking spray:
They come out 20-25 minutes later looking slightly charred and taste fabulous!
Serves 2 as a side
1 Zucchini, thickly sliced
1 Yellow Summer Squash, thickly sliced
1/2 Red Bell Pepper, cut into chunks
1/2 Green Bell Pepper, cut into chunks
1/2 Small Broccoli Crown, cut into florets
1/4-1/2 Red Onion, cut into chunks
Olive Oil Spray
1 1/2 tsp Dried Thyme
Salt, to taste
Pepper, to taste
Preheat oven to 425 degrees.
Coat a large baking pan with olive oil spray. Spread cut vegetables out evenly, and cover with cooking spray. Sprinkle dried thyme, salt and pepper over vegetables and toss, making sure vegetables are evenly coated. Spray again with olive oil cooking spray if necessary. Be sure to coat the broccoli florets, as these have a tendency to cook faster. Place in oven and roast for 20-25 minutes, stirring occasionally.