Monday, August 18, 2008

Roasted Squash Vegetable Medley

This dish is a super easy summer side dish that Joel and I enjoy all summer long. It's originally Rachel Ray's recipe with a few of my own adjustments. I ran across it when I bought my first summer squashes from the farmers market and wasn't sure what to do with them. I like pairing this with chicken dishes, especially a whole roasted chicken, but it goes well with much more too.


1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
.5 pound crimini mushrooms, quartered or halved
2 tablespoons grape seed oil (olive oil's smoke point is too low for this)
1.5 teaspoon poultry seasoning
1.5 teaspoons sea salt
1 teaspoon freshly ground black pepper


Preheat oven to 425 degrees F.

Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.

Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.