| Roast County Vegetables |
Recipe type: Side
Ingredients
- 2 red peppers
- 1 yellow peppers
- 1 zucchini (6ounces)
- 2 yellow squash (6 ounces)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1 ½ teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
- 3 ounces feta, crumbled
- 4 organic mini squash
- 2 oz butter
Instructions
- Preheat the oven to 350 F.
- Place the vegetables (except squash) in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
- Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
- Top with the cheese and serve.
