Hello friends...thanks for visiting today. You all look a bit hungry, so I think a little lunch might be in order.
This time of the year you can always find an abundance of squashes (courgettes to my friends across the pond) at your local farmers market or in your own garden.
Everyone usually has a favorite way to prepare these healthy veggies.
Today I am going to share mine
Begin by washing your vegetables well and trim off the ends.
Cut the squash up in roughly 1 inch chunks and with a paper towel blot up any excess moisture.
Place in a large bowl.
Drizzle some extra virgin olive oil over the veggies.
Add some fresh cracked pepper and a little salt..I like Kosher or sea salt.
Add about a cup of grated Parmesan cheese and toss to coat.
This is what your veggies should look like. All nice and crusted with cheese.
Place a rack in a cookie sheet and spray with nonstick spray.
It is important to use a cookie sheet and not a deeper pan because you want the heat to get all around your veggies and brown them nicely.
If you use a pan with sides you run the risk of your veggies steaming instead of roasting.
Roasting good...steaming not good!
Before placing in the oven, drizzle with just a bit more olive oil.
Not too much.
Yeah baby...that's what I'm talking about.
After roasting in a 425 degree oven for about 25 min or until tender.
Just look at that bubbly parmesan cheese crusted on that tender squash
I'll grill up the burgers and you serve up the roasted veggies.
Much healthier than greasy french fries (I'm trying...I'm trying!)
Until next time...be kind and stay creative.
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