Tuesday's Cupboard—Roasted Summer Veggies

When toms & squash is plentiful

Roasted Veggies

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.

Bon Appétit! 

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