Let’s talk summer veggie overload for a minute. If you have a garden or know somebody with a garden then you know the first pick of the season is exciting and you just can’t wait for that first bite. Then we hit mid-July, and if it’s a good year, we have more than we know what to do with when it comes to veggies. Good thing I know just what to do and, boy howdie, it’s super tasty, too.
These Thyme-Roasted Garden Veggies will not only use up those veggies, it will use up thyme that is producing like crazy as well. Your friends and neighbors are going to love this dish, maybe to the point that having too many vegetables is a thing of the past. So whether you are growing your own garden, have a friend who gives you their extras or just buying it at the store, it’s a great summer dish to make, enjoy and share with a friend. Now that’s what I call a savvy way to bless with the excess!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Thyme-Roasted Garden Veggies
Ingredients
- 2 zucchinis
- 2 yellow squashes
- 2 tomatoes
- 2 carrots
- avocado oil
- 2 tablespoons thyme
- 2 tablespoons minced garlic
- salt to taste
- pepper to taste
- 1 cup shredded Parmesan cheese
Instructions
- Heat oven or grill to 425 F.
- Cut zucchinis, squashes, tomatoes and carrots into bite-sized pieces. Place on lined baking sheet. Drizzle with avocado oil. Sprinkle with thyme and garlic then season with salt and pepper, to taste. Top with Parmesan cheese.
- Bake or grill 30 minutes until fork tender.