Monday, June 16, 2014

Balsamic & Basil Roasted Squash and Potatoes

Are you looking for a way to use ALL of the squash and zucs that are taking over your garden? THIS is the perfect recipe to help thin your bounty. Super simple and fabulous to serve as a Side Dish. You can also make it a Meatless Dish, over Quinoa or even possibly brown rice. We like our Quinoa and try to fit it into new veggie dishes for that added protein. 


2 large zuchinni
2 medium yellow squash
4 medium  red potatoes (with skin)
4 TBSP Balsamic & Basil Dipping Oil
2 TBSP Spinach & Herb Mix
1 tsp Seasoned Salt
Parmesan Cheese

Preheat oven to 350 degrees and spray a large casserole dish with non-stick spray. Slice all veggies and place in a large bowl. I like to use two bowls because I can *shake* instead of stir the mixture on to coat the veggies. It's way quicker and easier, than using a large spoon. In a smaller bowl, add the Balsamic & Basil Dipping Oil, Spinach & Herb Mix and Seasoned Salt. Blend well and let sit for one minute. Slowly add to veggies in bowl, being sure to scrap out all the seasonings off the sides of the bowl. Place one bowl on top of the other, forming a tight seal, then SHAKE to coat the veggies with the seasoning mixture. Empty coated veggies into the casserole dish and sprinkle Parmesan Cheese on top of it. Bake for 50-60 minutes.