Roasted Summer Veggies with Basil
This is seriously DELICIOUS and so simple to make.
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
Ingredients
¼ cup Extra Virgin Olive Oil
1 medium Eggplant, peeled, diced
1 large or 2 medium Zucchini, diced
2 cups Grape Tomatoes (or 3-4 large Tomatoes), chopped
1 cup Fresh Basil, chopped
Sea Salt (to taste)
Black Pepper, ground (to taste)
1Combine all ingredients except basil in a bowl until mixed.
2Place on a baking tray and bake (roast) at 350 for about 45 minutes until veggies are caramelized.
3Season with salt and pepper, and mix in basil.
4This is delicious hot or cold.
Additional Notes:
Another great choice in early summer would be our Blueberry Almond Salad which uses up those lovely seasonal blueberries!
Ingredients
Ingredients
¼ cup Extra Virgin Olive Oil
1 medium Eggplant, peeled, diced
1 large or 2 medium Zucchini, diced
2 cups Grape Tomatoes (or 3-4 large Tomatoes), chopped
1 cup Fresh Basil, chopped
Sea Salt (to taste)
Black Pepper, ground (to taste)
Directions
1Combine all ingredients except basil in a bowl until mixed.
2Place on a baking tray and bake (roast) at 350 for about 45 minutes until veggies are caramelized.
3Season with salt and pepper, and mix in basil.
4This is delicious hot or cold.
Roasted Summer Veggies with Basil
Jane and Stephanie, creators of PM Meal Mastery™, and The Simply Nourished Solution™, help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their body, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.
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