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I wanted roasted veggies to go along with dinner tonight, as I’ve been trying to eat way more veggies.  This turned out delicious; David liked it but the zucchini was a little soggy for him – I sliced them into about 1/2″ rounds, so perhaps next time slicing them thicker might keep them more al dente?  Super easy and yet very flavorful and healthy.  The perfect side dish!

Roasted Summer Vegetables

Serves 4

2 red bell peppers, cut into 1″ chunks

1 onion, cut into wedges

1 zucchini, cut into 1/2″ half rounds

1 cob of white corn

Olive oil, about 2 tablespoons

 

Preheat oven to 425 F.

Toss the peppers, onion and zucchini in olive oil in a  glass baking dish.  Salt and pepper and sprinkle with some garlic salt.  Roast for about 10 minutes.  While veggies are roasting, shave the corn off the cob and toss in a little butter.  Add the corn to the baking dish after ten minutes and continue roasting for about 15-20 minutes, stirring a few times to ensure all sides of the veggies get roasted.

 

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