Post by mandie68 on Aug 24, 2012 16:10:29 GMT -5
Ingredients
■1 medium zucchini, sliced 1/4-inch thick
■1 medium yellow summer squash, sliced 1/4-inch thick
■1 medium red onion, sliced 1/4-inch thick
■1 tablespoon Pure Wesson® Canola Oil
■1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
1.Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.
2.Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once.
User Rating:
Easy and inexpensive recipe. Used olive oil. You can also add sliced fresh white or portabella mushrooms (YUM). I used a combination of yellow and red onions. At end of cooking, I added a little sliced roasted red peppers for color (and because I like them).
■1 medium zucchini, sliced 1/4-inch thick
■1 medium yellow summer squash, sliced 1/4-inch thick
■1 medium red onion, sliced 1/4-inch thick
■1 tablespoon Pure Wesson® Canola Oil
■1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
1.Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.
2.Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once.
User Rating:
Easy and inexpensive recipe. Used olive oil. You can also add sliced fresh white or portabella mushrooms (YUM). I used a combination of yellow and red onions. At end of cooking, I added a little sliced roasted red peppers for color (and because I like them).