Recipe: Roasted Vegetables
I cook dinner Monday through Friday and found myself in a summer rut. I was just going through the motions and getting so bored. I think it's the Summer weather. I really dislike the heat but love living in Southern California, so 4 months of the year I deal with it. Ugh.
Well, Summer is supposed to be winding down; but it's actually just going crazy with 100 degree heat. Since the apartment is already roasty, why not roast some veggies! So I did. It's exactly what I needed.
Delicious and low in Weight Watchers points. I paired them with Chicken Adobo one day and yummy pot roast the next. On Saturday, I chopped up the left overs and scrambled them with some eggs. So incredibly good.
Dare I say, it has a toasty nutty flavor. I kind of hate myself right now. It's fine, it's worth it. I'll say it again, I'm sure.
Roasted Garlic Broccoli and Zucchini
1 lb broccoli, chopped
2 medium zucchini, sliced
3-5 cloves of garlic (depends on how much love garlic), smashed and peeled
1/3 of a yellow onion, chopped
1 Tbsp Olive Oil
Course salt to taste
* Heat oven to 375.
* Place all your veggies in a roasting pan, coat with olive oil and salt
* Roast for 45-55 min. Veggies should be tender and slightly brown. Stir occasionally and get the brown stuff, it's nummy.
Simple and yummy.
Hope you enjoy!