Kitchen: Roasted Vegetables and Rotini


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.


– 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


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.





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