13 June 2015

(Serves 4)

Growing up, I was one of those kids who loved vegetables of all kinds, cooked in every which way. Now that I’m a mother I love them just the same but sometimes I’d prefer to make a quicker or simpler veggie dish. This is how I grew fond of roasted vegetables! So simple and easy, just pop it in the oven and forget it. Sadly it does get a little boring after awhile with just salt and pepper for flavor. So I decided to give it a little twist and brighten it up with a drizzle of lemon juice and a sprinkle of fresh basil to enhance the taste.

This particular recipe is very adaptable; you can increase the lemon juice for a more intense citrus flavor or decrease the amount of basil for a more subtle herby taste. I find this to be a great side dish especially for a dinner party. Simple to make, yet it brings a sort of elegance to the meal. It taste great hot, warm or room temperature. And on the plus side, it’ll satisfy any vegetarian that may be at the table!

3 zucchini cut into 2 pieces lengthwise

1. On a foil lined baking sheet, place the veggies in a single layer and generously brush on olive oil.

3 yellow squash cut into 4 pieces lengthwise

1/3 cup olive oil


2. Sprinkle generously with salt and pepper.

Black Pepper

1/2 Lemon

3. Drizzle with lemon juice.

4. Bake at 400F for about 50 min until tender.

1 1/2 cup basil, chopped into 1/2" strips

5. Sprinkle basil on top and bake for about 3 minutes to slightly cook the basil.

6. Serve warm.

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