Hmm... what to do with them?
Got it. =)The veggies went to a great use and made me find my new favorite side dish! Well, it's supposed to be a side dish but I had so much of it for dinner that I made it a meal. It pairs wonderfully with pepper-sprinkled brown rice. So yum.
Funny, when I was roasting the veggies, my kitchen smelled like I was cooking pizza!
Roasted Zucchini & Tomatoes
(recipe from Robin Robertson's "1,000 Vegan Recipes")
makes 4 servings
4 small zucchini, halved lengthwise
1/2 small yellow onion, chopped
2 garlic cloves, minced
4 ripe plum tomatoes, chopped
1 tablespoon olive oil
1 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley
1. Preheat the oven to 400 degrees F. Lightly oil a 9 x 13-inch baking pan. Cut the zucchini into 1/4-inch slices and place in the prepared pan. Add the onion, garlic, tomatoes, oil, basil, oregano, and salt and pepper to taste, tossing to coat.
2. Roast, uncovered, until tender, stirring once halfway through, 30 to 40 minutes.
3. Transfer to a serving bowl, toss with the parsley, and serve immediately.
I wonder how many servings of veggies I had tonight...Besides the fact that it's super delicious, you're also gonna love this side dish because it's naturally gluten-free and low in carbs and calories (the entire recipe has only 266 calories!). Below are the nutrition facts per serving, which is for four servings.
No need to be scared of these numbers this time. I probably ate about two servings. Yum, yum. ^_^