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Author Notes: This recipes comes from one day I was looking for something new and I had tons of squash and zucchini in my garden and I just started to cook with quinoa and I couldn't get it to taste very good. So Started throwing things together I liked. And out came my Garlic Roasted Vegetables and Quinoa and I tell you if you dont like quinoa or never had it and would like to figure out a way to eat it since its so good for you this recipe is to die for & its delicious hot or cold! —sarah yancey
Garlic Roasted Vegetables
- 2-3 Yellow Squash
- 2-3 Green zucchini
- 1-2 handfuls Fresh Green Beans
- 1 Large Red Bell Pepper
- 2-3 tablespoons Fresh Chopped Garlic
- splashes Olive Oil
- pinches Sea Salt
- pinches Black Pepper
- Preheat oven at 400 degrees
- Rinse Vegetables and remove stems.
- Chop Squash, Zucchini, Red Bell Pepper, Green Beans ( I leave my green beans long & un-cut)& garlic
- In large bowl add Chopped squash, zucchini, red bell pepper, green beans, & garlic. Coat vegetables in Olive oil generously, Add salt & pepper.
- Pour coated vegetables on a cooking sheet , spread vegetables out evenly (its okay if some are layered) on the sheet.
- Put in pre-heated 400 degree oven & cook for 45 mins until edges are golden brown or depending on how you like you vegetables.
- 1 cup Rinsed Quinoa
- 2 cups Organic Chicken Broth
- 1 tablespoon Fresh Chopped Garlic
- splashes Olive Oil
- dashes Black Pepper
- Rinse 1 cup of Quinoa for atleast 2 mins.
- Add Two Cups of Chicken broth to Pot * bring to a simmer
- Add Quinoa, Garlic, Olive Oil, Black pepper to Simmering Chicken Broth.
- Simmer & Cover , Cook for 10 mins (or whatever the quinoa cooking directions say.)
- When done Cooking add In the Garlic Roasted Vegetables toss & serve Hot or Cold!
- This recipe was entered in the contest for Your Best Summer Squash Recipe