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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Delicious roasted vegetables can be interchanged with your favorite vegetables. This is an easy, healthy, yet sophisticated side that is paired perfectly with steak, chicken or any dinner meal. Ingredients:
1 large zucchini |
2 yellow squash |
1 medium red onion |
3 -4 carrots |
1/4 cup extra virgin olive oil |
4 garlic cloves, pressed |
1 tablespoon rosemary |
1 tablespoon oregano |
sea salt |
pepper |
1 dash nutmeg |
Directions:
1. Preheat oven to 425.
2. Quarter and Chop Zucchini, Squash and Red Onion into 1/2 inch pieces. Peel Carrots and slice on a diagonal into 1/2 inch chunks. Place all vegetables in a roasting pan. Salt and pepper liberally.
3. In a bowl, combine olive oil, garlic, rosemary, oregano and nutmeg. Whisk until combined. Pour over vegetables in pan and stir them around until all the vegetables are completely coated with the olive oil mixture.
4. Cover pan in foil. Roast at 425 for 30 minutes Remove foil and roast for an additional 10 minutes.
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