Fresh vegetables cooked in the oven with vegetable oil and herbs. Makes great side dish with chicken breast or steak or fish.
3 medium zucchini, cut into thin strips
3 yellow squash, cut into thin strips
10 brussel sprouts, cut in half
1 bunch asparagus
3-4 cloves sliced garlic
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
5-6 leaves basil, cut into this strips
- Preheat the oven to 450°F.
- On a large heavy baking sheet, toss all of the vegetables (except basil) with the oil, salt, pepper, and dried herbs to coat. If it seems a lot, don’t worry. It will shrink when it cooks.
- Bake until they are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Because basil is very delicate, add it 5 minutes before removing the vegetables from oven. This way, you will get the basil taste without burning it.
Source: Yelda Horozoğlu