Tuesday, March 26, 2013

Food and Cooking: Oven Roasted Veggie Goodness

Welcome to my new food obsession... oven roasted vegetables.  While various veggie types get added or subtracted, there are four core ingredients in my current favorite side dish: onions, yellow squash, zucchini, and garlic.  Salt and pepper to taste, roast in a 350°F oven for an hour.

The mix you see here has carrots and sweet potato in it.  I've been known to dice up a tomato (getting close to ratatouille there) as well.  This amount shown here is enough for a side dish for three people at two meals, and it's incredibly cheap and easy.  I will sometimes make this in small dice instead of slices, refrigerate, and use as a relish on burgers or chicken.  It's incredibly tasty on a burger, so much so that you don't even need ketchup!  Click through to see the recipe.

Oven Roasted Vegetables

1 whole zucchini
1 whole yellow crookneck squash
1 whole onion
3 cloves garlic, finely chopped
salt to taste
pepper to taste
olive oil

Preheat oven to 350°F.  Chop all vegetables into quarter-inch dice, or slices half an inch thick, depending on your preference.  In a 3 quart casserole or 10-inch oven-safe pan, toss all vegetables with the garlic, oil, salt and pepper.  Roast for one hour, stirring about halfway through to re-coat all the veggies in their juices.  Serve hot as a side dish, main dish, or use as a spread in sandwiches.

Besides adding orange veggies like carrots or sweet potatoes, I have considered stirring in cooked legumes (beans or lentils) during the last half hour to make a complete vegetarian meal, but I have not tried it yet.  If you do, drop me a comment and let me know!

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