Words can be very powerful. A few months ago I began to tutor a mother of 4 in a literacy training program at the YWCA, called Words for Women. It feels so right to help an individual achieve such a basic and important goal. Her success is bringing us both great joy.
This simple dish has been adapted from the “Garden Vegetable Casserole” recipe in The New Dietary Revolution by Dr. Maurice Larocque. Around the time I began to enjoy this recipe I started writing comments on in my cookbooks so that I’d remember what was what. The comment states: “Delicious. Great for company.“ It is low cal, low fuss and tasty. The hardest part is trying not to snitch too many hot off the baking pan before you sit down to eat.
Parmesan Roasted Veggies
- 3 zucchini, sliced 1/3-inch thick, lengthwise
- 4 portobello mushrooms, sliced a bit less than 1/2-inch thick
- 2 t olive oil or oil spray
- 1 T grated parmesan
- 1 t basil
- 1 t thyme
- 1 t or less salt
Lay vegetables on parchment covered baking sheets. Combine the herbs, salt and parmesan in a small dish. Coat the vegetables with a tiny amount of olive oil, using a basting brush or oil spray, then the herb, salt, parmesan mixture. Bake or roast in a hot 420F oven for about 30 minutes, turning halfway through until they are golden. Garnish with lemon wedges.
Other vegetables that taste great prepared this way include onions, whole garlic cloves, in their jackets, squash and tomato slices.
Parmesan Roasted Veggies Print Ready Recipe
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