Roasted summer vegetables, a yummy side dish.
We went to our friend’s house for dinner a couple of months ago and Theresa made a mixed vegetable that was just delicious. It was a simple dish of vegetables, butter, and herbs; baked in the oven. I remember taking a second helping because I enjoyed them so much.
Now that the garden vegetables are in full swing, I thought I would make some of my own mixed vegetables, using the vegetables from our garden. Nothing tastes quite as good as fresh vegetables that are picked from the garden.
Even if you don’t have fresh vegetable from the garden there are always farmers markets that provide great vegetables to pick from. It doesn’t seem to matter what kind of summer vegetables you throw together they always taste great.
1 lb of baby red potatoes
2 cups of green beans
3/4 cup of zucchini
1/2 of a medium onion
1 teaspoon thyme
1 teaspoon basil
3 tablespoons extra-virgin olive oil
Salt to taste
Preheat oven to 350 degrees.
Cut the potatoes into quarters. Cut ends off of the green beans and cut into 3 pieces. Slice the zucchini into thin slices. Chop onion.
Mix all vegetables into a casserole dish with the thyme and basil. (I used fresh basil and thyme from my garden, but dried basil and thyme will do nicely).
Pour olive oil over vegetables and mix all together until the oil covers all the vegetables.
Salt to taste.
Bake in the 350-degree oven until vegetables are tender, about 30 to 40 minutes.
Serve and enjoy!
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