Tuesday's Cupboard—Roasted Summer Veggies
When toms & squash is plentiful
|ready for the oven|
Set oven to 450°F
In a large bowl, toss...
2 pints of heirloom cherry toms
one large, cut-up yellow or zucchini squash
and 1 T. of chopped garlic with a couple of splashes of extra-virgin olive oil.
Season with 1 tsp. each of dried or fresh thyme, marjoram, oregano & rosemary
Add 2 tsp. of cracked black pepper & 1 tsp. kosher salt; toss until well coated
Distribute evenly in a single layer on a Silpat-lined cookie sheet.
Roast for 20-25 minutes until tomatoes are bursting & veggies begin to brown.
Remove & toss with hot whole-grain spaghetti. Top with shredded Parmesan cheese.