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We’ve been messing around with our camera, attempting to find out how to properly light a photo when you do not have proper light. Needless to say, it is difficult. But, while watching The Astronaut Farmer and cooking up dinner, it all became clear! (Also: If there has ever been a time to learn how to real manuals for technological objects, it was last night.) And tada! Out of the darkness and into the light. Well, at least moreso than the previous attempts. With a little more practice, much more improvement. What beautiful red, yellow and green luminating from our roasting veggies. On a chilly Los Angeles November night, they were the perfect combination of warm and healthy.
Roasted Squash, Zucchini and Peppers with Parsley – Serves 2 to 4
2 yellow squash, sliced and halved
2 zucchini, sliced and halved
1 red pepper, cubed
3 tablespoons olive oil
2 teaspoons rosemary
2 teaspooons thyme
1/2 cup parsley, chopped
1 teaspoon kosher salt
1. In a large bowl, combine all vegetables. Add olive oil and sprinkle with rosemary and thyme. If bowl has a lid, cover well and shake to fully coat vegetables.
2. In an oven preheated to 400 degrees, roast vegetables until soft, approximately 30-40 minutes.
3. Once out of oven, toss with parsley and salt.
Click HERE for the printable recipe.
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This sounds like a great antidote to all the rich Thanksgiving leftovers we’ve been packing in this week. Too bad my frozen zucchini is all the way at the bottom of my chest freezer!