Roasting vegetables has got to be one of the easiest ways to make a delicious side dish. A while back, I tore a vegetable roasting chart out of Good Housekeeping magazine. I use it all the time. I had used less red pepper and squash than expected in my quesadillas the other night, so I decided to roast the rest together tonight. Roasting really brings out the sweetness of the red pepper! I added a little basil to tie everything together. Between the 2 of us, my husband and I ate 3 red peppers and 3 squash.
- 3 medium red bell pepper
- 3 summer squash (I used 1 zucchini and 2 golden zucchini)
- 4 tablespoons olive oil, divided
- ¼ cup basil leaves, sliced thinly
- Preheat oven to 450 degrees.
- Cut bell pepper into 1 inch strips. Combine with about 2 tablespoons of olive oil. Pour into roasting pan. Roast for 10 minutes.
- While the pepper is roasting, cut squash in half lengthwise, the cut each half into quarters (I did mine lengthwise, but you could go either way.) Mix with another 1-2 tablespoons of oil, depending on how much remained in the bowl after you poured out the pepper.
- After the peppers have roasted for 10 minutes, add the squash and roast an additional 15-20 minutes, until vegetables are soft and brown. Sprinkle with basil
What do you make for a quick side dish?