Roasting is one of my favorite ways to prepare vegetables. It is so simple and the vegetables always turn out well with very little effort on my part. Tonight’s dinner was especially fun, because the squash was from our very own garden!
This is the first year we have had a garden and has been exciting to watch our plants grow each day. The squash was our first harvest and it was delicious. I am looking forward to an awesome summer of fresh home grown organic vegetables.Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Roasted Asparagus, Broccoli and Summer Squash
Ingredients
- ▢Asparagus
- ▢Italian zucchini
- ▢Crookneck squash
- ▢Broccoli
- ▢olive oil
- ▢kosher salt
- ▢freshly cracked black pepper
Instructions
- Preheat oven to 400 degrees. Cut the vegetables into bite size pieces. Cover a large baking pan with foil and spread the vegetables out in a single layer. Drizzle generously with olive oil and sprinkle sea salt and freshly ground pepper over the top. Toss gently with your hands to coat. Spread across the pan and place in the oven. Bake for 35-45 minutes. Toss gently with tongs and serve warm. Enjoy!
