Roasted Vegetables

It’s not very often any more that we have company over for dinner. However, our dear friends from Northern Ireland were going to be in town for 3 weeks, and we always have them over for dinner when they are here in town. Of course, I always wonder what I should serve for dinner when they come, knowing that they are invited out for dinner a lot while they are here. I asked the guys what they thought, and both of them said Alfredo sauce! I had been thinking of chicken, so I thought that serving the chicken with Alfredo sauce was a great idea. Serving a nice green leafy salad was a given since I knew that they loved good salads.  The hubby had some fresh new potatoes that he dug up the morning of the meal, so I needed a way to serve them as well as a hot veggie dish.

It wasn’t hard to come up with this roasted vegetable dish. It was fast and easy to make and absolutely delicious!  This recipe serves about 10, depending on how much everyone eats. I served the leftovers in a brothy soup on Saturday for lunch.

Doesn’t this look amazing?

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You can use just about any veggies that you want. Here is how I made mine. I didn’t use peppers since one of our guests has a severe allergy to peppers, but next time, I will probably add them.

1 large zucchini

1 large summer squash

1/2 lb. asparagus, cut into 1-inch pieces

1 medium red onion

several carrots, peeled and cut up into small pieces, about 1-1/2 cups

2 medium broccoli crowns

about 1-1/2 cups chopped mushrooms

1 medium head cauliflower

about 7-8 new red potatoes, cut into 4ths

1 tsp. minced garlic

1/2 c. olive oil

salt, pepper, garlic powder, onion powder, basil, parsley, and any other seasonings you desire

Wash and cut up the veggies into bite-sized pieces. Place all of them into a very large bowl for easy stirring. Combine the seasonings and olive oil. Pour over the veggies and stir well to coat all of the veggies.

Lightly spray a large jelly-roll pan. Spread the veggies out on the pan. Bake in a 425 oven for about 12 minutes. Remove pan and stir the veggies to turn them over. Return it to the oven and bake about 10 more minutes or until veggies are tender. **Watch them carefully!! You don’t want them to burn!

Summer Squash Medley

For the last few days, we have enjoyed a rare cold snap here in the South.  It is rare because at this time of year, we usually experience temperatures in the mid-80’s.  Our highs have been in the low 60’s during the day and even hit the upper 40’s for several nights.  I. LOVE. IT!!!   Today and the next several days promise the return of the normal mid-to-upper 80’s.

Such warmth will bring new growth to our vegetable garden. I am looking forward to fresh tomatoes, and the hubby can’t wait for his hot peppers.  Although I didn’t plant zucchini or yellow squash this year, I do look forward to purchasing some at our local farmers’ market.  One grocery store has them on sale this week, so I got a few and found this wonderful recipe in my 2007 edition of The Best of Country Cooking cookbook.  It tastes like summer!

1 medium yellow squash, halved and sliced

1 medium zucchini, halved and sliced

3/4 c. chopped onion

4 strips bacon

2 tbsp. brown sugar

1/2 tsp. each of salt, dried basil, dried oregano, chili powder, and garlic powder

1/4 tsp. pepper

1-1/2 c. diced fresh tomatoes

 

Place about 1 inch of water in a saucepan. Add squash and zucchini. Bring to a boil and cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crispy.  Drain on paper towel and crumble into small pieces.  Keep about 1 tbsp. of bacon fat in the skillet. Saute onion until tender. Add squash, brown sugar, and seasonings. Stir in tomatoes. Bring to a boil and simmer, uncovered, for about 10 minutes. Sprinkle each serving with bacon pieces.

*I used tomato chunks that I had canned from last summer instead of fresh tomatoes. Still tasted wonderful!

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