In Season July: Oven Roasted Vegetables
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From My Kitchen to Yours

In Season July: Oven Roasted Vegetables

Don’t know what to do with all the zucchini, tomatoes and summer squash that you have in your garden or from your CSA?  Give this recipe a try for dinner tonight.  It goes great with grilled chicken or steak or just about anything Italian…And, it doesn’t get much easier than this…
Preheat your oven to 450 F.

Cut up your zucchini and summer squash into similar size pieces, I like to do about 1/2 to 1 inch pieces. Add in some mushrooms, cut into similar size pieces if they are large. Toss in some cherry tomatoes along with red or yellow peppers and red onions cut into 1 inch pieces.  Throw in a few whole cloves of garlic. Then toss in a large bowl with your favorite Italian or red wine vinaigrette, just enough to lightly coat the vegetables.

 If you are a Wildtree fan, use the Italian seasoning blend with garlic grapeseed oil and red wine vinegar for your marinade. 

Add a few grinds of pepper and spread the vegetables evenly in one layer on a baking sheet or cake pan.

Roast vegetables until tender for about 30 minutes, or until tender, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.

I hope this recipe provides you with some inspiration for a simple and delicious dinner tonight!


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