Kitchen: Roasted Vegetables and Rotini

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As we transition into summer, I’d like to share recipes that celebrate the delicious simplicity of natural produce. Smooth zucchini with crunchy skin paired with juicy bell-peppers and summer squash slices make an easy meal that’s also filling. The key to this delicious meal is just freshness! We served these vegetables last night with whole-wheat rotini that we tossed with homemade tomato sauce and grated Parmesan.

Ingredients:

– Zucchini, sliced vertically, approx 1/2 cm thick.

– Summer squash, sliced horizontally into little circles, approx 1/2 cm thick

– Bell peppers with seeds removed, cut into quarters

– Olive oil

– Sea salt and freshly ground black pepper

Directions:

1) Preheat the oven to 350F.

2) Cover a large cookie sheet with aluminum foil. Lay the sliced vegetables on cookie sheet.

3) Drizzle olive oil over vegetables– no need to drench them; a drop or two of oil on each piece is sufficient.

4) Sprinkle a sparing amount of sea salt and pepper evenly.

5) Roast for 20 minutes, or until vegetables are soft and tender.

Voilá!

Voilá!

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