If your as crazy for roasted veggies as I am, your going to love this gorgeous & delicious tray of Rosemary Roasted Zucchini, Squash & Onions. These yummy roasted veggies made the perfect side to our simple dinner a couple nights ago.
The zucchini & squash couldn’t have been more tasty as they were from one of the local CLT Farmer’s Markets + a yellow onion & beautiful rosemary from our sweet baby potted garden.
No matter the combo, roasted veggies are always a hit and couldn’t be any easier to put together. Remember to make extra so you can have leftover for a easy & super healthy meal the next day! xx
Rosemary Roasted Zucchini, Squash & Onion
large yellow onion. 1
whole garlic cloves. 8
rosemary. 3 sprigs
sunflower oil. 3 teaspoons.
(1 rubbed in the bottom of the pan, 2 drizzled, evenly all over veggies)
sea salt + pepper + oregano to taste
FOOL PROOF INSTRUCTIONS
Pop in the oven on 425 degrees and roast, on the middle rack, for 35-40 minutes.. turning the pan once half way thru and be sure to pull out a couple times and give everything a good shake.
Cut your zucchini, squash & onions into about 1/2 in thick pieces – careful to cut evenly so they roast evenly.