ROASTED SUMMER VEGETABLES
I cooked up a simple Roasted Summer vegetables for an appetizer this week and debated whether I should make them their recipe. The roasting of vegetables is so simple that they’re hardly an actual recipe, but it’s more of a process. However, I needed to keep in mind that each when I share one of these simple “recipes,” there are at most a handful of people who get the “Aha!” moment, which makes it worthwhile. You’ve probably made this at least a million times if you’re a seasoned cook. If you’re still struggling to get your feet immersed when you cook, you should prepare yourself for this easy method that could be a game changer.
WHY I LOVE ROASTED VEGETABLES
Roasting is my preferred method of cooking vegetables. It requires minimal effort. However, they take some time to bake, but it’s hands-free time that can be used to cook for the remainder of your meals. The flavor of roasting vegetables is fantastic. If you dislike vegetables due to being too bitter, then you must consider roasting your vegetables. Roasting at a low temperature can intensify and caramelize the natural sugars present in vegetables. It also provides the vegetables with a pleasant smokey edge. The best part is that roasting vegetables are very adaptable.
Two zucchini (about 1.25 lbs.) ($1.22)
1. Yellow squash (about 0.5 pounds.) ($0.48)
One small red onion (about 0.5 1 lbs.) ($0.70)
One bell pepper red ($1.79)
Two tablespoons olive oil ($0.26)
One teaspoon fresh basil ($0.10)
Salt and pepper as desired ($0.05)
1 cup fresh chopped parsley (optional) ($0.25)
Preheat the oven until it is at 400oF. Clean and chop the veggies into pieces of about 1-inch size.
Distribute the vegetables on an oven-safe baking pan (or two, if necessary) to ensure they’re in a single layer, not over each other. Sprinkle olive oil on the top, add basil, and sprinkle with a bit or two of salt and black pepper. In a bowl, toss the veggies to coat them evenly with oil and spice.
The vegetables should be cooked for about 30-40 mins and stirred every now or twice (every 15 minutes or more) to ensure that the vegetables are tender and brown around the edges. Taste and add more salt if you like. Sprinkle freshly chopped parsley on the top right before serving.