Ingredients you’ll need:
1 large yellow squash [about 2 cups]
1 large zucchini squash [about 2 cups]
1 medium purple onion
1/2 cup sliced sweet red pepper
1/2 cup sliced sweet orange pepper
2 Tbsp olive oil
1 Tbsp fresh thyme
3/4-1 tsp garlic salt
black pepper to taste
Directions:
Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray. Cut the yellow squash and zucchini into 1/2 inch thick pieces. Thinly slice the onion and cut the peppers into strips. Place all of the veggies into a medium size mixing bowl.
Drizzle the veggies add 2 tablespoons of olive oil. Next, sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well. Spread the vegetables on the prepared baking sheet. It’s important to try and arrange the vegetables with as little overlapping as possible, so, they’ll roast evenly.
Place the pan into the oven and bake for 20 minutes, then stir. In the first 20 minutes, the vegetables will release a lot of moisture. Bake for another 15 minutes, and stir again. Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden. Yield: 4 servings
Cook’s note:
- 1 large yellow squash [about 2 cups]
- 1 large zucchini squash [about 2 cups]
- 1 medium purple onion
- ½ cup sliced sweet red pepper
- ½ cup sliced sweet orange pepper
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme
- ¾-1 tsp garlic salt
- black pepper to taste
- Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
- Cut the yellow squash and zucchini into ½ inch thick pieces.
- Thinly slice the onion and cut the peppers into strips.
- Place all of the veggies into a medium size mixing bowl.
- Drizzle the veggies add 2 tablespoons of olive oil.
- Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, ¾-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
- Bake for another 15 minutes,, then stir again.
- Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.
- Serve hot.
Thanks for the recipe. That looks absolutely delish!
You’re welcome, enjoy!
Love, love, love the veggies…
One of the major reasons I rarely if ever go out to eat my “sissy”…
I can and usually do, do better in flavor and style!! Why pay triple fold when I can and do better at home?
Only thing missing is the “someone cleaning up”!! Must, must figure out a way around this I say!! 😉
Beautiful recipe!!!
I know Didi, right? The dish washing is a bummer, but, hey, that’s the way it goes! Sending love to you, Sissy!!
Wonderful dish, Melissa. I’ve made a similar one that calls for fresh parsley, but I started using dried because the fresh would burn. Does your fresh thyme not burn? (BTW, I continue to enjoy your recipes on justapinch.com).
Great recipe, Melissa. I have made a similar dish using fresh Italian parsley, but it would burn so I began using the dried version. Does your fresh thyme not burn? BTW, I continue to enjoy your recipes on justapinch.com.
Wonderful to hear from a JAP friend! I’ve never had a problem with the thyme burning…if you like you could add it midway through cooking or simply lay a couple of whole sprigs on top. 🙂
Thank you! I made a few more modifications (eg, I don’t eat onions, lower heat etc). But your recipe and explaination gave me the base to start on. Had a delicious lunch and house smelled yummy. Very grateful!! Thanks. I’ll be making it again and again
Wonderful, I love making this simple dish, too. I’m happy you enjoyed this!