Wednesday, August 11, 2010

Roasted Summer Vegetables

We finished up the last of our free produce last night (squash and green beans; I had to buy the tomatoes and onion). I cut everything into bite sized pieces and tossed it with a little olive oil, garlic, cilantro and basil. I roasted the veggies at 425 for about 30-35 minutes.
Served over our fave Trader Joe's Harvest Grains Blend and spinach, it made a complete meal. EDW and I went crazy for this. There's just something magical that happens when you roast vegetables. I liked the red onion best, and EDW's favorite was the squash.
I hope you like it. I made it.

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