Tuesday, July 16, 2013

Roasted and Marinated Summer Vegetables

Squash and zucchini.  Zucchini and squash.  It shows up by the boatloads in summer and I am always trying to come up with different ways to cook it and serve it so that SOMEONE, ANYONE will eat it.  Haven't had much luck.... until now. 

Introducing Roasted and Marinated Summer Vegetables

A simple and zesty recipe for all those cats and dogs vegetables that find their way into your home during the summer harvest.  You can change up the recipe with whatever kinds of vegetables you have on hand.

The vegetables have to sit in the marinade for a bit, so you can make it at your leisure and serve it up later for dinner or as a light snack.  Based off a recipe from Bon Appetit, these veggies will keep for up to three days (mine were gone in two!).

2 squash
1 zucchini
1 eggplant
1 pepper
1 onion
7 leaves of basil (about 1/4 cup)
4-5 cloves of garlic
5 1/2 tablespoons of olive oil
3 tablespoons of red wine vinegar
salt and pepper to taste

1.  Slice vegetables into 1/2 inch thick slices or strips, lay on a cookie sheet.  Drizzle with 1 tbl of olive oil, sprinkle with salt and pepper.

2.  Preheat oven to 425 degrees.  Put vegetables in the oven and roast for 20 minutes, flipping once halfway through the roasting process. 

3.  While the vegetables are roasting, chop 3 leaves of basil.  In a large bowl, mix the chopped basil with 4 1/2 tablespoons of oil, red wine vinegar, garlic, and 4 whole leaves of basil.

4.  Remove the vegetables from the oven, allow to cool slightly and add to the bowl with the marinade.  Toss to coat.  Let sit for at least one hour.  To keep longer, cover and chill and then bring back to room temperature before serving.

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