27 July 2017

Zucchini Season: Roast Them & Be Done

Slightly overwhelmed with vegetables these days! Indeed, between the garden and the CSA quarter-share, I feel neck deep in produce. Early this week, I decide to winnow down our bounty (and create a bunch of reheat-and-eat work meals) by roasting a bunch and then mixing the roasted vegetables with freezer pesto (from last year’s crop and still tasty as all get out) and cooked whole grain pasta.

To roast the vegetables, I simply filled a quarter sheet pan with everything I wanted to use up -- chopped zucchini, crookneck squash, and grape tomatoes -- added olive oil, salt and pepper, red pepper flakes, and roasted it at 400F until done. Then I combined the roasted veggies with three servings of cooked whole grain pasta, three cubes of freezer pesto, a squeeze of lemon, and some freshly grated parmesan. A healthy, filling (but not heavy) meal that reheated well.

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