We used the vegetables on hand: zucchini, mushroom, bell pepper, carrot, eggplant onion and broccoli, and added seasoned chicken. Meanwhile we mixed olive oil, minced garlic, basil, sage, and lemon juice to coat the entire dish with. Sprinkled top of dish with red pepper flakes for a little spiciness. Took about 20-25 mins to cook, and served with toasted baguette. Delicious and beautiful! The zucchini stood out to me as the best-tasting vegetable cooked this way (very tender and tasty), although the eggplant and broccoli were also good. Probably will not make with the chicken next time (was a little dry and rushed...could have marinated longer), but we had some defrosted breasts to use so we threw them in.
All in all, a great summer recipe. I will make with tomatoes next time, as I think they would be wonderful roasted with the zucchini!
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We used the vegetables on hand: zucchini, mushroom, bell pepper, carrot, eggplant onion and...