skip to Main Content

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.

Back To Top