Roasted Summer Vegetables
Roasted and full of flavor, this recipe is a great way to use up those vegetables you may have from the garden.
As you all probably know, I love my veggies. I really like them any way, raw, steamed, cooked in a soup, but one of my favorite ways to enjoy them is roasted!
Roasting seems to bring out the natural sweetness and juices in the veggies that I can’t get enough of.
Another great thing about roasted vegetables? They don’t take too long to prepare and you can make a huge batch and live off the leftovers for the week!
Of course, if you are like Landon and I, these may not last that long.
Pair with a side of protein for a perfect dinner!
Roasted Summer Vegetables
Ingredients
- 1/4 c. Melted coconut oil
- 1 tsp. Basil
- 1 tsp. Oregano
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1 large onion
- 1 large yellow squash, sliced
- 2 large heads of broccoli (chopped)
- Additional add ins: bell peppers, potatoes, cauliflower, carrots, etc.
Method
Preheat oven to 425.
Place broccoli on baking sheet, drizzle coconut oil over broccoli and add spices. Bake 20 minutes. After 20 minutes, stir and add onion and yellow squash.
Bake another 20-25 minutes, or until vegetables look roasted and tender.
Enjoy!
You Share
- What’s your favorite way to eat vegetables?
- How often do you food prep?
- What’s for dinner tonight!?