On many occasions, I’ll choose one specific vegetable to feature with a protein for dinner. I love asparagus or zucchini, broccoli or spinach. They’re all delicious, fresh, nutrient filled vegetables that are easily paired with your favorite meat or seafood.
While this is my ‘usual’ go-to side, I also love to combine vegetables so we can enjoy a few different flavors all in one meal.
Last night, I decided to do a mixed roasted vegetable dish that paired well with our Hoisin Garlic marinated and grilled chicken. Frank grilled up the chicken and I was in charge of the side.
In the mix: broccoli, zucchini, and red onion. Simple yet colorful and an added flavor that we don’t usually get on a typical weeknight.
Roasting is one of my favorite ways to enjoy vegetables and it is literally so easy to do. If you’re the type of person who hates vegetables or doesn’t like them raw, this is a great alternative to your usual boiled carrot or frozen bag of peas (I’m serious!).
1. Turn up your oven to 425 degrees (a hot oven is key).
2. In a greased pan, add one small head of broccoli, chopped into pieces and half of a red onion, chopped into chunks (*Do not add the zucchini yet! I’m living and learning here, people. The zucchini will get really soft if you cook it for the same time as the broccoli and onions).
3. Drizzle the veggies with 3 tbsp. olive oil and add salt and pepper.
4. Place the veggie tray in the oven and let roast for 10 minutes.
5. Add the zucchini chunks and stir them around, flip ’em over and let them roast for 10 to 15 minutes.
**If you keep the zucchini on the tray for the entire cooking time, they will become very soft (I know this because I made this mistake last night!!). We like our zucchini with a slight crunch in the middle and slightly soft towards the skin. If you like them more tender, than by all means cook them the same amount of time as the broccoli and onion.
Feel free to be creative and try out a number of different vegetables! Peppers, tomatoes (yes, these are delicious roasted!), mushrooms, asparagus etc. etc. PLUS, during the fall, there are so many more in-season vegetables I can’t wait to try. I’ll definitely be cooking up a storm! Turnip, potatoes, sweet potatoes, eggplant, brussel sprouts…the options are endless!