summer roasted veg

so by now you probably know that i'm all about the roasted veg, right? this is my new variation on the theme—the summer roasted veg. and it's quite delicious, if i say so myself (which of course, i do).

the most important part of this recipe is the dressing. namely, the maple grove farms fat free balsamic vinaigrette. (if it's possible to love a brand of dressing, then i surely love maple grove farms' fat free dressings. they are pretty much the only dressings that i will eat. i'd rather have my salad with no dressing than not have one of these. in fact, before i discovered these, that's exactly what i had, naked salads.)

so, you cut up your vegetables (i like zucchini, summer squash, peppers, onion, tomatoes, and sometimes mushrooms) and put them in a bowl. drizzle with your dressing, kosher salt, some garlic powder, and some dried basil, then stir until everything is coated. (note: i go a little easier on the dressing than others probably would, so just use your best judgement and you'll be fine.) spread everything in a roasting pan lined with foil (hooray for foil!), and pop it into a 375 degree oven for 50–60 minutes.

i served mine over a bed of baby spinach (surprise!) and sprinkled with a handful of red kidney beans (rinsed and drained), and it was about as awesome as i could've imagined. of course, i actually think vegetables are dang tasty, so you gotta keep that in mind.

try it, you might just find that you'll like the taste of veggies too!