Hello there! Sorry for the radio silence last week. I got a freelance job through eBay writing some guides for them. You can check them out here. Be sure to like them or comment on them so I can do some more!
Anywho, I missed this little blog of mine and you guys of course!
My summer garden is in full swing, which means I have summer squash coming out of my ears. What is a good way to use it up?
Roast it off. I roast big batches of vegetables and then eat them all week!
For this batch I used yellow squash, carrots, onions, and asparagus. I just used whatever I had in my fridge.
Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.
- Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
- Extra virgin olive oil
- Salt and pepper
- Preheat oven to 450 degrees.
- Cut up your vegetable to bite size. The smaller they are the faster they cook.
- Drizzle with a little oil and sprinkle on some salt and pepper. Toss with your hands so everything is coated. Roast for about 20 minutes, but the time will depends a lot on how big you cut your vegetables. They will be fork tender and be starting to brown a little bit.