Tag Archives: zucchini

Roasted Vegetables

19 Feb


February 19th, 2012 one year ago today was the day my life changed. I explain the events that took place in detail in my “Chapter Writings” listed under my categories. If you would like to read about what took place I suggest you start with Chpt 1 of course, then proceed through 2, 3, 4, 5, 6, 7 and then my results.

I cannot believe it has been 1 whole year since all this has happened! Goodness, when you’re in such turmoil in your life you think it is never going to end! But, here I am today with a much different perspective on life, family, working out, doctors, and yes, even God. I’ve always believed in Gods’ peace, love and healing but, to experience His faithfulness in all these things, sure does puts my perspective of God on a whole different level, and I couldn’t be more thankful!

So, it’s been a year. For those of you that know my story, I will give you an update on my back and blood clots.

My back isn’t even an issue for me anymore! I have not experience any pain, numbness or sciatic nerve pain since surgery. Sometimes, there will be a little achy-ness in my lower back, but nothing to cause me any concern. I’m able to teach spin classes and run again.

Blood Clots, I haven’t been on blood thinners since late November. This issue has cause some mild mental damage for me! Grrrrrr! My father in law asked me the other day if I eat non-stop salads now? Nope! I sure don’t! I’m not anywhere near how picky or strict about my eating like when I was on Coumadin, but I sure don’t eat lots of greens yet. I’m still hesitant on the thought of eating lettuces’ and spinach salads with vitamin K. I’ll get over it, eventually!

I have no problem eating all other veggies besides, spinach! Especially roasted vegetables! I love vegetables roasted, all kinds of veggies, like; beets, brussels sprouts, winter squash, fennel and root vegetables. I always try to convince people that if they roast a veggie that they thought they didn’t like, they would be pleasantly surprised by the different dimensions of flavor that hated veggie takes. Seriously, try roasting brussel sprouts, outstanding!

Actually when I was finally off of my blood thinners and I had the freedom to eat “green” again, I chose roasted brussel sprouts! I remember telling this to my pastor and he was floored! His faced grimaced saying to me, “really? brussels sprouts!?” Yup, and they were delish!

This is my first bite after Coumadin!

Even through blood thinners, roasted veggies are something I never stopped enjoying. Ironically there is probably the same amount of vitamin K in the olive oil, as if I was eating a salad! Oh well, I’m over that now!

Cut your veggies. I used eggplant in this batch. Roasted eggplant is so good! Beckyf, stop curling up your nose!

Don’t cut your veggies too thin or small; they will get too soft and mushy. Drizzle with olive oil and season; toss together and make sure every cut is coated.

Preheat oven to 450 degrees.

Serve as a side dish, filling in wraps, on top of a salad or if you’re like me, eat as your main meal!


Roasted Vegetables

2 medium zucchini’s chopped
2 medium summer squash chopped
1 small eggplant chopped
1 large pepper preferably red, yellow or orange (green can taste bitter when roasted)
1 medium sweet onion
3 crushed garlic cloves
4 tablespoons olive oil
1 teaspoon Italian seasonings
Salt & pepper

Preheat oven to 450 degrees.

Clean all vegetables. Cut into medium sized chunks, place on a jelly roll pan. Coat with olive oil, crushed garlic, seasoning, salt and pepper. Toss all veggies together until everything is coated with the oil.

Roast for 15-20 minutes. Tossing once between baking time. Vegetables are done when their edges are looking slightly charred and toasted. Don’t over roast, or your veggies will get mushy. (I have done this many times, don’t throw out, the veggies are still yummy!)

Sprinkle with a grated parmesan cheese and chow down!

Recipe first seen and created on Tahnycooks.


Vegetable Tian

13 Sep

This dish came to me from a lady in New York. She was having a reunion and wasn’t going to make it in time to bring her passing dish. So, that is why she called me! For those of you that don’t know I’m a caterer. Catering to the Max, thats my business name after my soon to be 9 yr. old son Max.

Well, after making it the first time and doing some internet searching I’ve come up with my own recipe. I hope you enjoy it. Now is the time to make this dish, ALL these veggies and herbs are in season. This dish is very pretty and goes well with all proteins. This is also a great alternative to high fat side dishes like mashed potatoes and macaroni and cheese. Although those are delicious items, this is just something different and fun to serve to the family and guest. Hopefully Vegetable Tian will be on a normal rotation on your dinner menu.

Gather all ingredients…

Rinse and clean all ingredients. Set aside the zucchini and summer squash. Start slicing the onions. I use my trusty cast iron pan. I love it! It is well seasoned and does the job perfect for me every time! Never put in dishwasher! And after washing with hot water make sure you dry thoroughly so rust doesn’t start. Put olive oil/butter in pan and heat first before you put in the onion. Once you added the onions you should hear a STRONG sizzle. Then turn heat down to med/low. Don’t cover the onions because that will create a trapped steam, leave uncovered turning onions every few minutes. If they look like they are burning, turn heat down. Add salt to bring out the moisture and to enhance your base layer. While your onions are cooking start your slicing.

Keep them turning..

The color is changing, keep going. The color change is the natural sugars releasing and causing the caramelization to begin. So, yummy!

Done! Remember caramel is a brown rich color. These even taste sweet. There’re so many things you can do with caramelized onions. Try them on grilled pizza with pears and gorgonzola cheese. So, good!

Spread in the bottom of your 9×13

Now take your sliced zucchini, summer squash, crushed garlic, potatoes, olive oil & herbs and toss until everything is well coated.


Start gathering your veggies into whatever pattern you’d like. Pack in tight!


Slice your tomatoes and place between the veggies. This adds great flavor and color.


So pretty!

Add whatever cheese you like. On this one I grated parmesan before and after the baking.

Bake the first half covered, you want to generate some steaming action to cook the potatoes. Then uncover and crisp up the veggies.


Yes, I made that bread too. Having a bread to soak up the veggie juices is just delicious!

Food always brings family together!


Vegetable Tian

3 med Sweet Onion
2 med Zucchini
2 med Summer Squash
6 med Russet Potatoes
3 Cloves Garlic
2 Tomatoes
1 Tablespoon of Italian seasonings
-Olive oil
-Sprig of fresh thyme (or 1 teaspoon of dried thyme)
Salt and Pepper

Preheat oven to 375. Grease/spray a 9×13 set aside. Slice onions about 1/4 inch thin. Drizzle sauté pan with olive oil place in the sliced onions, thyme, salt and pepper to start the caramelization process. Once your onions are nicely golden and sweet in flavor, add to the bottom of your prepared 9×13.

Slice zucchini, summer squash and potatoes 1/4 inch thin. Place in large bowl. Add crushed garlic, Italian seasonings and drizzle 4 Tablespoons of olive oil, season with salt and pepper. Toss until everything is coated. Start your pattern as you desire, place on top of caramelized onions.When done add sliced tomatoes and sprinkle with desired cheese. (feta would be yummy too!) Bake for 45-55 minutes. Bake covered for 25 minutes then remove foil. Once done, sprinkle with fresh cheese and herbs if desire. Enjoy!