Don’t forget those delicious vegetables!

© 2018-Uinta County Herald

Dinner is ready and I am putting food on the table — and then I realize I don’t have a vegetable. “What? How can I forget that so often?” I generally ask myself.

So I pull out a can of green beans or corn, or a bag of frozen mixed vegetables, heat it up and call it good. All of those are fine, but my family and I are tired of all three. My next mission has started!

I start searching through my favorite app and I am finding delicious looking roasted vegetable recipes. What a perfect way to make a side dish. Chop, shake and bake! I was very surprise at how delicious all three of these recipes are and I hope you will be, too. Enjoy!

Parmesan Roasted Cauliflower

1 head of cauliflower, cut into bite-sized pieces

4 tablespoons of olive oil

1 cup of crushed garlic and cheese croutons

1/2 teaspoon salt

1/3 cup grated Parmesan cheese

Preheat oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil. Spray generously with nonstick cooking spray. 

Combine the cauliflower and oil in a large Zip-Lock bag and shake to coat. Add remaining ingredients to the bag and shake until well coated. Press to make sure the breading sticks to the cauliflower.

Pour onto the baking sheet, spread evenly and bake for 20 minutes. Stir the cauliflower and bake an additional 10 minutes. Eat it up while it is hot!

Roasted Garlic-Parmesan Zucchini and Squash with Tomatoes 

2 small zucchini, sliced

2 small yellow squash, sliced

1 10-ounce container of grape tomatoes, sliced in half

2 green onions, sliced

3 tablespoons olive oil

4 teaspoons of minced garlic

1 1/4 teaspoon of Italian seasoning

Salt and pepper to taste

3/4 cup grated Parmesan cheese

3-4 basil leaves, chopped, for garnish

1/2 cup grated Parmesan cheese (optional)

Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil, generously spray with nonstick cooking spray. 

In a small bowl, whisk olive oil, garlic, Italian seasoning, salt and pepper. Let sit for 5-10 minutes to allow flavors to marry. Place all of the vegetables into a Zip-Lock bag. Pour olive oil mixture over the vegetables, close the bag and shake to evenly coat.

Open and dump the grated Parmesan cheese, close bag and shake to evenly coat. Pour vegetables onto baking sheet and spread out evenly, sprinkle with chopped basil and shredded Parmesan. Roast for 25-30 minutes until veggies are tender and parmesan is golden brown.

Roasted Parmesan Sweet Potatoes

2 sweet potatoes, peeled and cut into 1-inch cubes

2 teaspoons minced garlic

1 tablespoon olive oil

2 tablespoons melted butter

1/4 cup grated parmesan cheese

1/2 teaspoon garlic salt

1/2 teaspoon Italian seasoning

Dried parsley

Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil, generously spray with nonstick cooking spray. 

 In a small bowl, combine garlic, olive oil, melted butter, Parmesan cheese, garlic salt, and Italian seasoning. Mix well. Place the cubed sweet potatoes into a large Zip-Lock bag and pour the olive oil mixture over the top. Shake to coat well.

Pour onto baking sheet and spread evenly. Roast for 18-22 minutes. Serve warm and sprinkle with dried parsley.


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