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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Oven Roasted Summer Vegetables Recipe

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This recipe for Oven Roasted Summer Vegetables is from Grandma's Keepsake Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Squash
Zucchini
Tomatoes ( variety of your choice. I used Roma tomatoes for mine.)
Cheese of your choosing ( Italian blend works great)
Olive Oil
Italian Bread Crumbs
Garlic Salt
Pepper
Directions:
Directions:
Preheat oven to 400° and line a sheet pan with foil and spray it down with some cooking spray.

Start by slicing up all of your veggies and tossing them in a bowl together.

Then just coat them in the olive oil, sprinkle in garlic salt and pepper to taste, and add in your bread crumbs. Mix this all together until the vegetables are coated in oil, seasoning and bread crumbs. As y’all know, I don’t really measure but i used about 1/4 cup of bread crumbs and 1-2 TBSP of olive oil.

Spread your vegetables out on the pan and pop them in the oven uncovered for about 15 minutes.

When the time is up, pull them out and sprinkle your cheese on top. You can use as much or as little as you would like for this. I personally like a lot of cheese so I may have went heavy handed on this step. Then you just need to put them back in the oven about 10 more minutes or until the cheese is melted and started to brown. If you want it a little more browned, you can broil them for about 5 minutes.

 

 

 

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