September 22, 2015

Oven Roasted Zucchini & Cabbage

Ready to go into the oven

Why yes!  I did forget to take a 'finished' picture... again.  I'm usually so busy grabbing the prepared foods and getting them on the table so we can eat, that taking a pretty picture of the finished product is really, the last thing on my mind.  But if you have stopped into my blog before... then you know that.  My site is NOT about 'pretty pictures'  it's about the food.  Real, basic foods that I throw together for our family meals.  

I did grab my phone and take a picture before it went into the oven though... so there's that!  This is another no-brainer recipe that isn't even a recipe.  Just throw some veggies in a pan with some butter and olive oil - salt and pepper them, and bake.  The butter starts to caramelize the veggies and ohhhh it's good.

Oven Roasted Zucchini and Cabbage

Zucchini, washed and sliced into 1/4 inch pieces
Cabbage, chopped or slice fresh or use a bagged mix
olive oil
salt and pepper

I like to line my baking pans for easy clean up but that's up to you.  Preheat oven to 375 degrees.  In a pan cover the bottom with a light layer of olive oil.  Add about 1/2 stick butter cut into pats, for every 5-6 cups of sliced/chopped veggies.  Use as much zuchini and cabbage as you like.  Season with salt and pepper.  Pop into the oven and bake/roast until the veggies are golden brown and start to caramelize around the edges and bottoms.  Anywhere from 30-50 minutes and you can adjust the temperature of the oven to whatever else you are baking and adjust the bake time accordingly.  350-400 degrees doesn't matter too much - it's just how quickly they cook.

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