Endeavor snapped the green beans and donated leaves from her basil plant. I chopped the zucchini, yellow squash, and peppers, along with an onion. I put them in my big ceramic roasting pan, drizzled with olive oil and tossed with minced garlic, salt, pepper, and big flakes of parmesan cheese.
I roasted the veggies in the oven at 350 degrees for about 40 minutes. Ten minutes before I took them from the oven, I sprinkled grated mozzerella over them. We ate them with schnitzle. (Breaded pork chops, made the way I learned when we lived in Munich.)
One thing I’d do differently–no beans. All of us loved the squash, but agreed that we liked our beans better sauteed than roasted. Too bad! All the same, it was a delicious treat to eat home-grown vegetables.
What’s your favorite summer vegetable?
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