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Sunday, December 30, 2012

Roasted Zucchini, Mushrooms & Onions

Sometimes subtle changes can make a huge difference in a recipe.  These changes may be accidental like when I made chocolate chip cookies without flour.  Oops.  And sometimes they are intentional, like today's little recipe.

The other night I was uninspired by our usual steamed zucchini so I decided to branch out and try a different roasting recipe.  The only major difference between prior recipes that we've tried (and liked by the way) was the addition of dried Italian seasonings.  Who knew?  Those tasty little buggers did just the trick.  The veggies were gobbled up.

Roasted Zucchini with Mushrooms and Onions
3 medium zucchini, halved lengthwise and sliced 1/4-inch thick ( about 1 pound)
1 1/2 cups sliced mushrooms
1 yellow onion, sliced and separated into rings
2 -3 teaspoons extra virgin olive oil
1/4 teaspoon salt (I just ground sea salt over the pan)
1/2 teaspoon dried Italian seasoning

1. Preheat oven to 450 degrees F.  Cover a cookie sheet with parchment paper or spray with olive oil.
2. Place all of the ingredients in a large bowl and toss to mix well.
3. Spread the vegetable mixture over the bottom of the sheet.  Bake for 15 minutes.  Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned. Serve hot.

I served these little beauties with our Christmas dinner of steamed crab legs (yum yum).  They were a perfect pairing.  

This will probably be my last recipe of 2012, here's to another year of good eating!!

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