Slow Roasted Summer Vegetables
My new motto is “NO BORING VEGETABLES!” I’m currently obsessed with cooking vegetables in delicious and flavorful ways to help me stick to my low carb diet.
I’m here to make the case for Summer vegetables in Wintertime. So, you’re saying to yourself “But vegetables like tomatoes, zucchini and yellow squash taste best in season…in the middle of Summer” and you’re right. But if you take those vegetables, chop them up, pile them on top of each other and roast them low and slow you’ll get a vegetable dish so delicious you will be amazed.
My New Year’s resolution was to make some healthy changes in my diet so adding more vegetables has been key for me sticking to that. I’ve cut the carbs so that limits the vegetables available to me. Most winter vegetables like butternut squash, sweet potatoes and carrots are higher in carbohydrates. I’ll add those back into my diet later but for now I’m sticking to lighter things like leafy greens, squash and zucchini.
The summer vegetables don’t taste as good out of season so what I decided to do with them is work little bit of my magic and intensify their flavors. When I slow roast these vegetables I pile them all them on top of each other instead of laying them a flat on a sheet pan. Occasionally during cooking and give it a little stir to keep it coated and with the olive oil. It’s such an amazing transformation, the fennel I added becomes amazingly sweet and delicious, but you’ve gotta cook it until it’s completely tender.
I could eat a bowl of these vegetables by themselves for a meal with no problem, they are so good. When I made them for dinner with the family I serve them with pan seared salmon or roast chicken.
Next time you’re in the grocery store in the middle of winter don’t pass by the summer vegetables, With a little help they become delicious and they’re still very good for you.
Slow Roasted Summer Vegetables with Pan Seared Salmon
Ingredients
- 2 zucchini
- 2 yellow squash
- 1 onion
- 1 red bell pepper
- 4 Roma tomatoes
- 1 fennel bulb
- 2 cloves of garlic
- 3 sprigs of fresh thyme
- ¼ cup olive oil
- 1 teaspoon Salt
- 1/2 teaspoon pepper
Instructions
- Chop all vegetables and place in a roasting pan that is about 2 inches deep.
- The vegetables should be piled on top of each other
- Drizzle with olive oil, sprinkle with fresh thyme, salt and pepper.
- Mix thoroughly and roast at 375° for 1 hour and 15 minutes, stir the vegetables gently every half hour
