Thursday, February 18, 2010

Oven Roasted Vegetables

1 pound yellow squash, sliced
1 pound zucchini squash, sliced
1 pound yukon gold potatoes, diced
1/3 cup extra virgin olive oil
GFCF lemon pepper

Place vegetables in a large glass baking dish or stainless steel baking pan. Drizzle with olive oil. Season with salt, pepper, and lemon pepper. Toss to coat well. Bake at 400 degrees for 45 minutes. Cool for 10 minutes then stir to completely coat with drippings. Use a slotted spoon (to drain excess oil) to serve. (I usually put a few clean dish towels under one side of the dish/pan so that it is at an incline, to aid in the draining process.) Serves 6-8

~ I find myself going back to these basic roasted vegetables so very often. If I don't have any squash, sometimes I just roast potatoes. If I don't have zucchini squash or potatoes, sometimes I will just roast yellow squash and onions - though my favorite method for preparing squash and onions is in a non-stick frying pan, with GFCF margarine. (More on that later.) Sometimes it just seems easier to put veggies in the oven and let the magic happen there. ~


Anonymous said...

These dishes sound easy and delicious. I will definitely give them all a try, and I especially appreciate your hints and comments. (I will never buy "baby carrots" again!!)

Southern GFCF said...

Oh, thanks so much. I hope you enjoy whatever you try. :)