This may be a side, but I could probably eat this dish as my main course! I love fresh vegetables and I'm always looking for new ways to incorporate them into my meals. I recently made eggplant caponata and had some leftover kalamata olives from the recipe (which I got from Elana's Pantry). I decided to take all of the veggies I had in the fridge and bake them up with the olives! This side-dish is very simple, but perfect to accompany some chicken on the grill or any other summer meal.
This recipe calls for:
2 small zucchinis (or one large)
one summer squash
1 cup of sliced baby portobello mushrooms
10 spears of asparagus
2 cups green beans
1 cup sliced cherry tomatoes or 2 large tomatoes
4 tablespoons olive oil
3 tablespoons kalamata olives (chopped)
a handful of basil (chopped)
salt and pepper to taste
Directions:
- Heat the oven to 375°
- Mix all the ingredients together in a large ovenproof dish
- Bake for 45 mins to an hour
- Sprinkle with parmesan for a little extra flavor
1 comments:
This food is very nice. It's really so helpful for control weight and get fit. It's really healthy food.
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