Roasted Vegetable Medley
I don't know about you all, but we definitely need lots of ways to make dinner vegetables interesting. I grew up in California, eating summer squash and zucchini sautéed in soy sauce and it was delicious!
This recipe is nice because you can just chop up all the veggies and throw them in the oven while you're working on the rest of the dinner. The one thing I have learned that really helps, is that you have to parboil cauliflower before you roast it if you're going to roast it with other vegetables.
Also, I probably would've cooked this a little longer and gotten more caramelization on it but, sadly, my family does not prefer that.
Recipe:
1 summer squash, diced
1 zucchini, diced
1 head of cauliflower cut into bite-size pieces and par. Boiled in boiling water for 3 to 5 minutes.
Seasoning:
2 tablespoons olive oil
½ to 1 tablespoon kosher salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 tablespoon chopped garlic
¼ teaspoon dried chives
⅛ tablespoon red pepper flakes
Directions:
Combine the veggies and seasoning on a sheet pan and bake at 400° for 20 minutes or longer depending on how you prefer your veggies to look!
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