It is always best to use fresh vegetables in season. Growing a little garden is a sure way to have the best produce available. This dish is packed with flavor, low in calories and fat.
Serves 6
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients
2 medium zucchini, diced
2 medium yellow squash, diced
2 large carrots, peeled and diced
2 onions, peeled and diced
3 tablespoons olive oil
1 tablespoon fresh marjoram and thyme and/or parsley finely chopped
Kosher salt and pepper (freshly ground), to taste
2 garlic cloves, minced
Instructions:
Combine all ingredients and toss with oil, salt, pepper and garlic. Add herbs and toss to coat well. Roast in preheated 375º F oven until vegetables are tender and slightly brown, about 20-25 minutes
Terri’s Tips:
Add the salt right before cooking to avoid pulling the moisture out of the vegetables
Or these vegetables can be grilled too; prepare the grill with medium heat and grill in grilling basket until tender
Make it your own:
Add 2 medium red potatoes, diced
Add green, red and/or yellow peppers- even mushrooms
You can substitute or add broccoli and cauliflower too!
Fresh in season tomatoes can also be added, diced