As a cook, preparing vegetables is not my forte, especially green vegetables. I typically go to the basics – green beans, sweet peas, lima beans, kale, collards and the like. Not that there is anything wrong with those green vegetables, they’re just not very exciting.
Tired of the same-old, same-old, I looked for a different green vegetable to cook with creamy garlic chicken, and I saw some zucchinis. They’re green. So I bought a handful, not knowing exactly how I would proceed. I had a carton of cherry tomatoes on hand, and I had just used some packaged Ranch Dressing.
Hmmmm?
That would be my vegetable. Roasted Zucchini, Tomatoes and Ranch Dressing.
I put a ¼ C of olive oil in a bowl, stirred in a tablespoon of powdered ranch dressing and added that to a Zip Loc bag with sliced zucchinis and tomatoes. I gave it a good shake, then spread the veggies on a cookie sheet with parchment paper. I roasted the concoction in a 425 oven for about 25 minutes, until they turned a little brown, and served them. They were delicious. Nothing fancy, but a little more colorful than plain, old green beans.
Roasted Zucchini, Tomatoes and Ranch Dressing – a nice change of pace.
Roasted Zucchini, Tomatoes and Ranch Dressing
4 or 5 small zucchini squash, cut in ½ inch slices
24 cherry tomatoes
1 T powdered Ranch Dressing
¼ C olive oil
S & P to taste