Roasted Squash and Peppers with Chick Peas and Thyme


I love to do a lot of cooking using the oven.  I'll maximize my cooking by prepping meats and vegetables and roasting as many things as I can.  It's minimal work and the only thing I really need to do is cut up stuff.  Most weekends I do all of my cooking on Sundays.  This past weekend, I somehow had Saturday afternoon free so I decided to get all my cooking done early.  I made a roasted salmon  with Dijon Crust fillet; turkey and spinach meatballs with "gravy"; roasted a brined turkey breast and 2 wings; roasted potatoes and I made a zucchini, squash, pepper and chick pea medley all in the oven in under 3 hours.  The trick is to start the quickest cooking items first; then increase the heat for higher roasting.  Rotate the pans and trays so all of your foodstuffs cook and roast without burning.  

When the meatballs and salmon were done baking after 15 minutes, I made room in the oven for the next round of food. The turkey meatballs went into the tomato sauce to finish cooking. Then I cranked up the heat to 425 and made the roasted vegetables and potatoes.  The turkey breast and wings went in last.  A body can get tired of the same old same old vegetable medley week after week.  This is a quicker and less ingredient version of a similar dish I've made in the past.  This recipe mixes it up by roasting the squashes and adding the chick peas, getting everything caramelized and crispy.  

Roasted Squash and Peppers with Chick Peas and Thyme Ingredients:

  • 2 Medium Zucchini - cut into large dice
  • 1 Medium Yellow Squash - cut into large dice 
  • 2 Bell Peppers - Red/Yellow/Orange or Green - cut into large 1/4 to 1/2 -inch dice
  • 2 Tablespoons Dried Thyme Leaves
  • 1 Teaspoon Salt and 1/2 Teaspoon Freshly Ground Pepper 
  • 2 Tablespoons Olive Oil
  • 1 Can (14-16 ounces) Chick Peas - Drained and Rinsed

Directions:

  1. Preheat oven to 425 Degrees Fahrenheit
  2. Use a large roasting pan or baking sheet. Wash and cut all the vegetables.  Place the cut squash, zucchini, and peppers onto the roasting pan and season with the olive oil, thyme, salt and freshly ground pepper, tossing to combine.  
  3. Roast for 30 to 35 minutes, stirring once or twice.
  4. Add in the chick peas and roast for another 15 minutes, or until the chick peas brown.  
  5. Serve hot and season to taste with salt and pepper as needed.

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