A few nights ago I was craving, and I mean craving roasted vegetables. I decided to try roasting something new (not that I don’t seriously love my brussel sprouts and asparagus! 😉 ) and decided to try roasting zucchini and summer squash. I also wanted to try out one of my newly purchased seasonings from my Des Moines trip this past weekend: Trader Joe’s 21 Seasoning Salute. I have heard great things about this seasoning – especially for roasting vegetables- and I feel good about using it because it is sodium-free.
Ingredients
1 zucchini
1 summer (yellow) squash
1 TB of extra virgin olive oil
black pepper, 2 sprinkles
garlic powder, 2 sprinkles
onion powder, 2 sprinkles
Trader Joe’s 21 Seasoning Salute, about 4 sprinkles
1. Preheat oven to 425 degrees F. Wash and dry your zucchini and squash.
2. Cut the ends off of the zucchini and squash.
3. Cut both the zucchini and squash into 1/2 inch thick slices. Cut each individual slice into quarters.
4. Toss together the zucchini, squash, EVOO, and seasonings.
5. Place the zucchini and squash mixture onto a foil-lined and sprayed baking sheet. Bake for 15 minutes.
6. Turn zucchini and squash over and continue cooking an additional 10-15 minutes, or until golden brown and roasted.
7. Top with additional seasoning and/or sea salt, if desired.
And there you have it: a simple, easy, and healthy side dish!
