Tuesday, December 3, 2013

Roasted Rosemary Vegetables

My boys, who can be picky when it comes to veggies, ate these up!

Roasted Rosemary Vegetables

baby bella mushrooms
2 squash
1 zucchini
dried thyme
dried basil
lemon zest
sprigs of fresh rosemary
  1. Preheat oven to 500.
  2. Chop all the veggies.  
  3. Toss in olive oil.  
  4. Sprinkle with salt, thyme, and basil
  5. Zest 1/2 lemon on veggies
  6. Chop a few sprigs of rosemary
  7. Place remaining rosemary on top
  8. Cook for 10 minutes shaking tray 5 minutes in
  9. Serve!
I like to squeeze some fresh lemon juice on mine.

Yummy Yummy!


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