We went to our local Thursday Night Farmer’s Market downtown yesterday. Partly because I love going and partly because it’s on my summer bucket list.
We bought a bunch of fruit because – with the kid’s being home every day – I need to provide some healthy snacks. I also bought some veggies because I love roasting random veggies during the summer.
I wish I could do this like some sort of recipe entry to tell you exactly what to do with what vegetable, but I never roast the same vegetable in the same way twice.
My standard method is: coat vegetable lightly in olive oil, then shake around in a bag of seasoning (I like ranch dressing mix!), then roast on a cookie sheet for 30 minutes at 350.
Everything stems from that, but I make variations depending on the vegetable and the rest of dinner. Last night? We roasted ZUCCHINI and CORN!
The corn was easy, I just shucked it, buttered it, and rolled it up in foil.
The zucchini I sliced into french-fry length pieces. But with about an inch width, I guess. Nothing exact about it. Then I coated it lightly with olive oil and then shook it around a bag of plain planko bread crumbs. I spread the strips on the baking
shit sheet (HA!) with the foiled corn-on-the-cob and then sprayed them a bit with Pam: Butter Flavor, just to hope to get the bread crumbs a little crusty. I baked the whole pan (zucchini and corn on the same pan) at 350 for 30 minutes.
OH MY GOD. BEST ROASTED ZUCCHINI EVER.
The corn turned out great too, I like roasted corn better than boiled corn. Basically? Two VERY dreamy summer veggies from our local farmer’s market. It was lovely.
I may try the zucchini next time by mixing the ranch dressing powder WITH the bread crumbs. Or maybe some italian seasoned bread crumbs? THE OPPORTUNITIES ARE ENDLESS.