One of my favorite things about summer is all the fresh, delicious, local vegetables available at our farmers’ market. Since these vegetables have been winning my heart, I have been creating simple dinner dishes highlighting them.
For this dish, I used four large tomatoes, one large zucchini, one large yellow squash, three banana peppers, two onions, and four cloves of garlic. The larger vegetables got quartered and sliced. The peppers and garlic just got sliced. Place the vegetables on a baking sheet.
Next I picked a few handfuls of parsley and oregano from the herb garden and tossed the whole leaves over the vegetables. Drizzle with olive oil, add salt and pepper and your prep work is done.
After thirty minutes in a 375* oven, the veggies are still slightly crisp but roasted nicely. .
In less time then it took the vegetables to roast, I cooked a package of quinoa pasta according to the package directions. When the vegetables come out of the oven, toss with the cooked and strained pasta. Adjust seasoning if necessary.
All that is left is to enjoy the flavors of the season, and we certainly did!