italian vegetables

It's been a long time since I posted, but tonight I've been inspired by a tasty veggie side-dish.

Italian Veggie Medley

4 medium zucchini sliced into half moons
3 small red bell peppers sliced into strips
1 small red onion sliced
2 TBSP chopped fresh basil
1 TBSP roasted garlic (recipe below)
1 TBSP olive oil
1 TBSP balsamic vinegar
salt and pepper to taste

Preheat oven to 450 degrees F. Combine zucchini, peppers and onions into a large bowl. Toss with olive oil, vinegar, salt and pepper and lay on a cookie sheet line with aluminum foil. Roast veggies in the hot oven for 25 minutes or until golden brown, turning them every 5-10 minutes so that they cook evenly. When veggies are finished toss them in the roasted garlic, basil. Add more salt and pepper if needed and enjoy!

Roasted Garlic

Cut off the top of a bulb of garlic. Wrap the garlic in foil and generously coat with olive oil, salt and pepper. Roast in a hot oven (400-450 degrees F) until the garlic is soft, about 40-45 minutes depending on your oven. Let the garlic cool and squeeze the garlic out of the bulb. I generally do this with many bulbs at a time, and I keep the garlic in the fridge. I add it to veggies dishes, like the one above, pasta and potato dishes, sandwiches and pizza. It is DELICIOUS.