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Veggies | Fat
Katie's Conscious Kitchen
I like red and yellow, large dice
large zucchini or summer squash
large heirloom tomatoes
Fresh or dried rosemary
small head of garlic
minced or pressed
good quality salt
Preheat oven to 400° F and line two large baking sheets with parchment paper.
In a large bowl, toss the chopped veggies (except tomatoes) in the oil, garlic, rosemary, and salt.
Spread the veggies evenly over both sheets. Don’t spread them too thin or they will dry out and burn. Keep tomatoes separate and set them aside.
Roast until vegetables are tender, stirring occasionally, about 40 minutes.
Remove from oven and distribute the tomatoes between the two pans. Continue roasting another 30-40 minutes. Transfer to a serving dish and garnish with fresh basil.
Recipe from Katie's Conscious Kitchen