I am trying to be healthy again. (Well, a bit successful everyday I think). I used like zucchinis in other dishes (like my ratatouille!) and decided this will be great roasted. Another reason is I was at Rustan’s the other day having a meal when they ran out of the roasted squash when I was bout to order! I ended up ordering roasted paprika potatoes instead, which I will also do soon too.
So I sliced some squash thinly, along with some zucchini, sprayed some of the oil spray on them, and seasoned it liberally with salt and pepper. I roasted it in the over for about 40 minutes and they came out sweet and yummy and just perfect done-ness. My mom has usually been evasive of roasted vegetables since they feel “raw” to her. I on the other hand, like the drier preparation instead of always being in stews or soups that turn them into vegetable mush.
I will be doing this more frequently. Maybe different vegetables too. I really like how the flavors are heightened when roasted. 🙂