![]() Serve over a bed of grains such as quinoa or couscous.Toss with baby spinach and diced vegan feta.Stir in 1/2 cup chopped pitted black olives or sliced sun-dried tomatoes.Serve at room temperature over a bed of mixed baby greens.Pair with another easy salad for protein, like Super-Quick Two Bean Salad. In a large bowl, combine all vegetables, the olive oil, and the salt & pepper. ![]() Serve at room temperature over a bed of mixed baby greens. Cut all vegetables into large same-size chunks. Serve the meal with ripe summer tomatoes and fresh bread. ![]() Two good ones to pair with this are Quick Cold Pinto Bean Soup or Cold Green Pea and Cucumber Soup. It makes a great side dish for so many types of meals.Ĭomplete the meal: For a lovely summer meal, make a quick cold soup that requires little hands-on time while the vegetables are roasting. Though it’s perfect for late summer or early fall, when these particular vegetables are the most abundant, there’s no reason you can’t enjoy it year round. It will turn mushy and soggy when thawed.This is one of my favorite side dishes to make in the late summer - simple roasted zucchini and summer squash, with a marinade of olive oil and balsamic vinegar to heighten the flavor. ![]() If you don't have an air fryer roast in the oven at 400 for 4-5 minutes. We recommend reheating in the air fryer at 400*F for 2-3 minutes. These are best eaten fresh! If you have any leftovers, store in an airtight container. Bake in the preheated oven for 25 minutes or until zucchini is tender. Then evenly pour over the zucchini and squash. In a bowl, stir together the olive oil, garlic and Italian seasoning.
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