Wednesday, June 6, 2012

Roasted vegetables

We roast vegetables all the time here at Casa TinyCounter, but the most recent roasting surprised us both with the flavor. We used a mixture of things we had on hand, and popped it in the oven to cook while we sat outside and waited for the grill to warm. Going back in the kitchen, the aroma was awesome! This is what we did.

Roasted Vegetables

4 cloves of garlic, peeled and sliced into chunks
1/2 yellow onion, peeled, cut into 1/2 in. chunks
1/2 zucchini, unpeeled, cut length-wise and then into 1/4 in. slices
1/2 yellow squash, unpeeled, cut length-wise and into 1/4 in. slices
1 green pepper, sliced, and cut into 1-2 in. chunks
2 small sweet hot orange peppers, sliced and cut into chunks
2 T. olive oil
Kosher salt
Cracked black pepper

Preheat oven to 400 degrees. Prep all vegetables. Coat pan with olive oil. Spread vegetables on top. Drizzle with more oil and toss with salt and pepper.

Bake at 400 for 40-45 minutes.

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