Bacon and parm roasted veggle medley

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Bacon and parm roasted veggle medley

Bacon and parm roasted veggle medley

Weekday nights have always been tough for me. Getting home from work and wanting a quality meal without the bother of cooking something timeconsuming is a tall order. This really basic roasted veggies recipe is one solution to the problem. You feel like you’re eating a real meal without having to do very much. The raw bacon will season the veggies and the high heat keeps them from getting soggy.
Ingredients

– MAKES 1 SERVING.
– 1 medium-size zucchini.
– 1 medium-size yellow squash.
– 1 vine-ripe tomato.
– 2 strips bacon.
– 1 tbsp (15 ml) olive oil.
– 1 tsp (2 g) cracked black pepper.
– 1 clove garlic, minced.
– ¼ cup (45 g) grated Parmesan cheese.

Instructions

Step 1: Preheat the oven to 425°F (218°C). Cut the zucchini and yellow squash in half lengthwise. You’re only going to use half of each one for this recipe. (Put the other 2 halves in the fridge to save for another use.) Cut the zucchini and yellow squash halves crosswise, and then cut each quarter lengthwise into ½-inch (13-mm) strips. Cut the tomato in half, from the stem end to the bottom. Cut each half into ¼-inch (6-mm-) thick half-moons. Cut the bacon strips into small pieces.
Step 2: In a medium-size bowl, toss the veggies, bacon, olive oil, pepper and minced garlic. Spread out the mix on a baking sheet and sprinkle the Parm over the top. Roast for about 10 to 15 minutes, depending on how you like them. I like mine pretty crispy, so 15 does it for me.

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