Last night I realized I had some zucchini that needed to be eaten or it would probably go bad. I have a trick that I use for any vegetable that I need to use up. I roast them with whatever other vegetables that I have and I suddenly have a great side dish for my next meal. Or, as in this case, I put the roasted vegetables into a freezer bag and store them in the freezer for a side dish of the future.
For last night’s vegetable roast, I started by cutting the zucchini into bite size chunks. Then I added a carton of small whole mushrooms. I cut up an onion and two tomatoes as well. The vegetables got coated with olive oil, steak seasoning, salt and pepper. Once I stirred them, I put them onto a baking sheet.
I baked them on a stoneware pan this time, and that does make the baking take a bit longer. I roasted them in a 400 degree oven for about 45 minutes until they get caramelized and look delicious. Here’s how they looked when I took them out of the oven.
These will take great served with grilled steaks or possibly some walleye we caught last summer at the lake.