Roasted Seasonal Vegetables

Ingredients for marinade:

  • 1 teaspoon minced fresh rosemary
  • 3 garlic cloves
  • 2 tablespoons soy sauce
  • 1 cup olive oil
  • 1 teaspoon yellow mustard
  • ½ tablespoon Kosher salt
  • ½ tablespoon ground black pepper

For roasted/grilled vegetables:

  • 2-3 yellow squash, cut lengthwise 
  • 2-3 Japanese eggplant, cut lengthwise
  • 2 medium-sized zucchinis, cut lengthwise
  • 3 rainbow carrots.
  • Mi Cocina Casserole Pan

Blend all ingredients for marinade.

Cut vegetable in quarters lengthwise to end up with long spears. Marinate vegetable for 2-3 hours.

Saute over medium to high heat in a Mi Cocina Casserole Pan.

On a large serving platter, drizzle with left over marinade.

Roasted Seasonal Vegetables

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