Roasting vegetables is a great way to increase your intake of vegetables since the veggies take on a different flavor and texture. Roasting them gives them a kick you need to invigorate them.
It’s best if the vegetables have their own area of the pan and aren’t stacked on top of each other for maximum browning and flavoring. In the picture of the raw vegetables below, they need more surface contact with the baking pan.
When our local grocery store, Fred Meyer, had zucchini and yellow squash for $0.88/lb., and asparagus for $2.48/lb., I couldn’t resist. I’ve never bought yellow squash before, and I thought this would make a great combination of roasted veggies.
**8/26/13 update-we have gone through a couple summers now enjoying roasting the yellow squash and zucchini and loving the flavors that the golden brown brings out in the vegetables. Besides enjoying them as a side, roasted vegetables are great on pizza, salad, and a variety of other foods.
Roasted Vegetable Medley
Ingredients
- 1 bunch of asparagus ends cut off
- 1 zucchini sliced
- 1 yellow squash sliced
- 1/2 onion sliced
- 5 whole garlic cloves or garlic powder
- a drizzle of olive oil
- a drizzle of pepper
Instructions
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Preheat the oven to 450 degrees.
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Place the vegetables and garlic cloves on a lipped baking sheet.
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Drizzle olive oil over the vegetables.
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Give a couple of shakes of pepper (and garlic powder) over the vegetables, and stir.
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Bake for 16 minutes or until slightly browned, stirring every 8 minutes.
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Enjoy! (Updated 8/27/13)
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These look absolutely wonderful! Photos are gorgeous as well. Can you tell me which program you use to add the text to your photos? Thank you!
Hi Sarah, Thanks so much. I use picmonkey.com It’s really user-friendly! Blessings!
We still have a lot of zucchini and yellow squash coming out of our small garden and haven’t tried this yet. Thanks for the idea.
Hi Beth. You are welcome, and I hope you enjoy!
Wow these look delicious! Squash and Zucchini are some of my favorite veggies!