Tuesday, June 29, 2010

Recipe: Roasted Peppers, Zucchinis and Pine Nuts

I love shopping for vegetables in the summer.  Everything is beautiful and abundant.  I am always looking for new ways to prepare the vegetables.  Here is one I use with peppers, zucchinis, onions, fresh basil and parsley.  The recipe is very forgiving, so feel free to add vegetables like sliced mushrooms or snow peas.  If you do not have fresh basil or parsley, dried works okay too.  You also can experiment with fresh or dried oregano.

  1. Slice 2-3 assorted colored peppers, 1 medium onion and thick julienne 2-3 unpeeled zucchinis.
  2. Toss the vegetables in a large baking dish with 1 1/2 tablespoons extra virgin olive oil, salt, pepper, garlic powder to taste.
  3. Roast until crisp tender at 425 degrees for 10-15 minutes.
  4. Increase the oven heat to 450 degrees and quickly sprinkle 2 1/2 tablespoons of pine nuts on to the vegetables.  Leave in for 4-5 minutes to lightly toast the pine nuts.
  5. Remove the baking dish from the oven and immediately toss with 2 tablespoons balsamic vinegar and 1/4 cup each of freshly chopped basil and parsley. 
  6. Serve warm, room temperature or chilled.
Stay healthy and well,

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