Oven-Roasted Vegetables

Oven-Roasted Vegetables

This recipe is my Go-To for an easy and healthy dish that my entire family loves! I often serve it over Rice, Quinoa or a Baked Potato (Sweet or White) for a warm and hearty meal. This medley of vegetables is very versatile and pairs well with Seafood, Chicken, Turkey, Pork, Beef…just about anything 😉 I hope you enjoy it as much as we do!
Note: This recipe was adapted from the South Beach Diet and has been thoroughly enjoyed by my family for almost 20 years 🙂

  • 1 Bunch Asparagus (cut into bite-size pieces)
  • 1-2 Medium Yellow Squash (cut into bite-size pieces)
  • 1-2 Medium Zucchini (cut into bite-size pieces)
  • 1-2 Medium Bell Pepper (I usually use a Red and Orange for the milder taste and the beautiful color; cut into bite-size pieces)
  • 1 Large Vidalia Onion (chopped into bite-size pieces)
  • 1-2 tsp Garlic, chopped ((optional))
  • 3-4 Tbsp olive oil
  • Several Pinches Kosher Salt
  • Several Pinches Ground Black Pepper
  1. Preheat oven to 450 degrees.
  2. In a very large bowl, combine all of the cut Vegetables and Olive Oil; Toss until thoroughly mixed and coated with the Oil.
    Note: add the garlic now if adding
  3. Evenly spread the Vegetable mixture onto a large baking sheet and sprinkle with the Kosher Salt and Pepper to taste.
  4. Bake for 30-45 minutes on the center rack until tender, stirring several times during the roasting process to cook evenly.
  5. Serve over Rice, Quinoa, Couscous, Pasta, Baked Potato…or as a Side Dish for your favorite protein. We often pair with Salmon and it’s delicious!!!
Dinner, Lunch, Main Dish, Salads, Side Dish



Cheesy Yellow Squash Casserole (Gluten Free)

Cheesy Yellow Squash Casserole (Gluten Free)

This Yellow Summer Squash Casserole is SO easy and cheesy that it will quickly become one of your family’s favorites! It pairs nicely with a fresh green salad and your favorite protein…a perfect accompaniment for my Maple Glazed Salmon! Enjoy 🙂

  • 2-3 Large Yellow Summer Squash, thinly sliced ((or 5-6 Medium Squash))
  • 1 Tbsp Canola Oil
  • 1 Tbsp Salted Butter (I use Land O Lakes)
  • 1 Large Vidalia Onion, thinly sliced
  • 1/2 Cup Parmesan cheese, shredded
  • 1 Cup Shredded Cheddar Cheese (I used Medium Cheddar, but Mild or Sharp works, too!)
  • 1/2 Cup Lite Sour Cream
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 – 3/4 Cup Gluten Free Italian Bread Crumbs
  1. Preheat oven to 375 degrees.
  2. Grease a 2-quart casserole dish; set aside.
  3. In a large skillet, heat the Oil and Butter over medium heat until the butter is melted.
  4. Saute the thinly sliced Squash and Onion until both are soft. Sprinkle with the Salt and Pepper.
  5. Transfer the Squash and Onion to the prepared casserole dish and add the Parmesan, Cheddar and Sour Cream. Mix gently until well combined.
  6. Sprinkle the Bread Crumbs evenly over the top.
  7. Bake for about 30 minutes or until bubbly and the top is a light golden brown.
  8. Serve with a fresh green salad and your favorite protein….pairs lovely with the Maple Glazed Salmon!
Side Dish