Today's recipe is proof that healthy food doesn't need to be complicated or time consuming to make, something I think that many of us forget from time to time. A few minutes with a sharp knife (or better yet, a mandoline) and you can turn your bounty of fresh produce into a meal fit for a king. Serve these tasty vegetables along side baked chicken or fish, add them to pasta with a smattering of olive oil and fresh parmesan, or eat them straight off the hot pan. No matter how you choose to serve them they'll be delicious.
If you happened to buy your vegetables precut from the grocery store instead of fussing with a sharp knife, we don't judge. Just remember, as long as you hide the wrapper no one will ever know you didn't slave away over the cutting board to get dinner on the table.
Oven Roasted Vegetables
makes 6 - 8 servings
1 red bell pepper, cut into 1½ inch pieces
2 shallots, sliced
1 yellow squash, cut into ¼ inch slices
1 zucchini, cut into ¼ inch slices
1 - 2 tablespoons olive oil
garlic sea salt and pepper, to taste
- Preheat oven to 425°F. Cut the vegetables into uniform pieces, place in a large mixing bowl, then add olive oil, garlic sea salt, and pepper. Toss the vegetables so the oil and seasonings are evenly distributed, then transfer the vegetables to a foil lined baking sheet.
- Bake for 20 - 30 minutes, or until the onions have caramelized and have slightly darkened edges.
This recipe is fairly flexible, so you can substitute many of your favorite vegetables for those that I've listed above. Just keep in mind that some vegetables take longer to cook. You'll want to put things like potatoes, carrots, or winter squash on a separate baking sheet or leave them out entirely since they can take upwards of 45 minutes to cook.
For more even browning remove the baking sheet after 10 minutes, give the vegetables a good stir, then continue to cook for an additional 10 - 20 minutes. I usually skip this step because I'm forgetful, but the zucchini does cook more evenly when you remember.