It’s happening, isn’t it? I’ve got a pile of zucchini starting to build on my countertop. There is a basket full of fresh-harvested herbs waiting to be used. The harvest is beginning to pour forth it’s plenty. While the a plentiful mix of fruits and veggies is always welcome at my house, sometimes I find myself stuck in a rut on how to use all of these foods. Which is why a reminder of how nice roasted anything can be was a welcome lesson last night, after our family sliced and roasted acorn squash. Which could have just as easily been spaghetti squash, or zucchini rings, or even carrots, for that matter. To prepare any of your best summer veggies in this manner, I’ve pulled together a basic guide on how to get ‘er done in your own kitchen. Perfect roast veggies, everytime!
Roasted Squash Rings (or any sturdy veggie)
Preheat oven to 400 degrees. Place 1/2″ in thick slices on parchment-lined baking sheet. Drizzle plentifully with olive oil, sprinkle with salt and pepper. For squashes, try adding a smidgen of garam masala or cardamom and the teensiest pinch of sugar.
Transfer baking sheet to hot oven. Bake for 20-30 minutes, or until veggies are soft and succulent. Serve piping hot alone, on top of pasta, or as a side dish to your favorite grilled meats!