When humor goes, there goes civilization. ~Erma Bombeck

June 18, 2010

Roasted Veggies With Pine Nuts

I know I have been a flake as of late when it comes to blogging. For the two of you who may have been missing me. I am truly sorry. Life seems to be getting out of hand. I hope this new recipe will kind of make up for it.

This has become one of my new favorite's in the veggie department.

Here goes:

1 large red pepper
3 t0 4 small to medium zucchini trimmed and cut on the diagonal into 1/4 inch slices
2 small to medium yellow squash trimmed and cut on the diagonal into 1/4 inch slices
1 to 2 medium onions cut into wedges
1 to 2 lbs asparagus, trimmed
4 to 5 cloves garlic, minced
about 8 teas. olive oil
1 to 2 teas. balsamic vinegar
salt and pepper to taste

Pine Nuts about 1 to 2 cups, no probably 1 cup. (Can you tell I am making this up as I go along. This is a Weight Watcher recipe that I have tweaked. The nuts are not in the original recipe. I love Weight Watcher's. I have lost 10 1/2 lbs. I haven't been good for the past week though so I better shape up. However, as usual I digress)

1. Preheat the oven to 450 degrees.
2. Cut Bell pepper into strips then add zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar and toss well to evenly coat. Of course you would want to have all of this stuff in a large bowl.
3. Put veggie mixture on a large cookie sheet and salt and pepper.
4. Bake for 20 minutes,
take out of oven and mix veggies up a bit with some tongs or something.Then throw in a few handfuls of pine nuts, it's up to you. Then bake for another 10 minutes or so until nuts are roasted.

This is a yummy Summer side dish if I do say so myself.
I hope Summer is treating you all very well.