Those of you gardeners know that in mid-August, you have to get creative with how to use all of the delicious vegetables in your garden! We love roasting vegetables for two reasons: the delicious rich flavors and how easy it is to do!
Garden Vegetable Pasta Toss
Serves 4
1 pint cherry or grape tomatoes
1 medium-sized zucchini
1 medium-sized summer squash
2 cups green beans, sliced in half
4 tbsp olive oil
salt/pepper to taste
Optional: 1 hot pepper (we used jalepeno)
Preheat oven to 400 degrees. Chop vegetables and toss in a large pan. Cook for approximately 30 minutes until the cherry tomatoes have popped. Serve over whole wheat spaghetti or brown rice.
Related Posts
