Sunday, June 26, 2011

Herb Roasted Summer Vegetables

This recipe is from the "Summer is Here" Bundle. Just ask me for more details!

These veggies can be roasted on a rainy, summer day, or grilled to keep on a warm sunny day. Perfect side dish to a juicy steak, or tossed with pasta, ricotta salata and fresh grape tomatoes straight from the garden.

Herb Roasted Summer Vegetables
Serves 4

1 medium zucchini, halved lengthwise and sliced ½ inch thick
1 medium summer squash, halved lengthwise and sliced ½ inch thick
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 red onion, sliced
3 tablespoons Roasted Garlic Grapeseed Oil
1 tablespoon Wildtree Herb Grilling Marinade
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, and onion in a roasting pan. Toss with the oil, Herb Grilling blend, salt, and pepper. Spread in a single layer. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

To order the 'Summer is Here' bundle please contact me directly through You can also order any other Wildtree groceries at that website.

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