RoasteD VegetaBles

Easy and adaptable, this side dish uses up everything in your vegetable drawer and goes with whatever you’re serving. Need a main? Serve it on top of pasta or brown rice or tucked inside a quesadilla (page 21).

❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 1 HOUR 15 MINUTES ❚ MAKES: 4 SERVINGS KITCHEN GEAR Cutting board Sharp knife (ADULT NEEDED) Measuring spoons Large bowl Large spoon Rimmed baking sheet Pot holders INGREDIENTS 1 onion, peeled and diced2 bell peppers (any color), seeded and diced4 summer squash (zucchini or yellow squash), diced4 garlic cloves, peeled and finely chopped (or 1 teaspoon garlic powder)1 tablespoon olive or vegetable oil¼ teaspoon dried thyme or oregano½ teaspoon salt2 cups grape or cherry tomatoes INSTRUCTIONS 1. Turn the oven on and set the heat to 400 degrees. 2. Put the onion, bell peppers, squash, garlic, oil, thyme or oregano, and salt in the bowl and mix well. 3. Pour the vegetables onto the baking sheet, spreading them out…

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ChopChop (Digital) - 1 Issue, Fall 2024 - Issue 57

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