Roasted Zucchini with Fall Flavours

Roasted Zucchini

Now that we have approached fall, we have had lots of #LiquidGoldAtHome submissions that are including warm fall flavours. Maria sent us this photo and recipe on Instagram and we LOVE it. This would be a fantastic side to any sandwich at lunch, or alongside your protein and grains at dinnertime. Enjoy!

3 tbsp. LG Balsamic Vinegar. Flavours we recommend: Pomegranate, Red Apple, Traditional, & Cinnamon Pear

1 tsp sea salt

1/2 tsp freshly crushed pepper

3 cloves garlic, minced

1.5 tsp dried basil

2.5 tbsp. LG High Polyphenol Extra Virgin Olive Oil (or try our new Leek Agrumato Fused Olive Oil)

1 small white onion, chopped finely

1 of each: zucchini, eggplant, sweet potato, cut into rounds

 

Method:

Preheat oven to 450F.

After cutting all of the veggies into round slices place them in a bowl and set them aside.

Whisk together the rest of the ingredients in a small bowl until combined. 

Pour the mixture over the vegetables and toss until fully coated.

Line a shallow baking sheet with tinfoil and evenly spread the vegetables over the surface. 

Bake at 450 for 20-25 minutes, or until you notice the vegetables have carmelized. 

 

Photo and recipe created by our Instagram friend: @mealswithmar