jittery cook

recipes worth sharing

  • Join Jittery
  • Jittery Categories
    • Appetizers
    • Beans and Legumes
    • Favourites
    • Breakfast
    • Condiments
    • Crackers and Breads
    • Desserts
    • Drinks
    • Fish and seafood
    • Fruits
    • Grains
    • Meat
    • Pasta
    • Pizza
    • Poultry
    • Salads
    • Sandwiches
    • Sauces
    • Sides
    • Snacks
    • Soups
    • Vegetables
    • Vegetarian
    • Reviews
      • Product Reviews
      • Restaurant Reviews
      • Jittery Reviews
  • 500 Jittery Recipes
  • Jittery Jabber
  • Jittery Who?

Roasted Veggies – Zip-A-Dee-Doo-Dah

September 28, 2011 By Jittery Cook 1 Comment

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

 

  • Share
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pocket (Opens in new window)

Related

« Quinoa Tabouli with Sheep Feta – Bursting with Flavour
Eggplant Parmigiana – Rome wasn’t built in a day! »

Trackbacks

  1. Baked Banana – Bravo for a 2 minute dessert! says:
    June 28, 2015 at 8:08 pm

    […] Roasted Veggies – Zip-A-Dee-Doo-Dah […]

    Reply

Jittery loves comments! Cancel reply

Your email address will not be published.

Sign Up!

Welcome to Jittery Cook!

There are over 500 recipes for you to discover. Subscribe above to receive the latest Jittery recipes sent directly to your inbox.
Meet Jittery...

Search Jittery Cook

Find Jittery Cook

  • Facebook
  • Pinterest
  • Twitter
  • Tumblr
  • RSS Feed
  • What’s cooking?

    Jittery since 2011:

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.