Easter is only two days away and the excitement level is reaching epic proportions. Plans for the traditional feast are made…ham with a brown sugar glaze and studded with cloves, roasted potatoes (or maybe scalloped ones if we run a couple of extra miles first) and a vegetable side dish, such as these easy roasted vegetables (zucchini, yellow squash, artichokes, red bell pepper and onion) that are infused with the flavors of balsamic vinegar and rosemary. Of course, I am under no illusions that the excitement has anything to do with my cooking. A large fuzzy bunny with access to mounds of chocolate eggs and jellybeans is the true star of the day.
Our morning always starts with the annual search for the Easter baskets. Yes, that sneaky Easter Bunny likes to hide those baskets in the most unexpected places. We’ve found them tucked behind potted plants, on top of cabinets and even in the dryer (thank goodness we didn’t turn it on). Then it’s on to breakfast. Since we are true traditionalists, breakfast ALWAYS involves hot cross buns – traditional or my new version with dark chocolate and dried cherries. And then, the grand finale…the pièce de résistance, if you will. The Easter egg hunt.
Springtime in Utah throws us for a loop at times. Often the eggs are tucked away amongst the tulips and daffodils, but sometimes we find ourselves digging through mounds of powdery snow to find the pastel-colored eggs. Whatever the weather, that rascal of a bunny likes to make things challenging. Last year several eggs were tucked away at the tippy-top of the outdoor play set. My youngest son (T) wasn’t deterred. That boy is a climber and he was not going to be foiled by a rabbit.
Leftovers of these roasted veggies can be stored in the fridge for up to 24 hours and used in pasta salads, sandwich wraps (slice them thinly) and even frittatas.
Don’t forget to stop by Top Recipes of Year Three to enter the giveaway for a gorgeous Epiphanie camera bag. The giveaway is open internationally!
Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.
In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
Toss gently with salt and pepper.
Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
Serve warm or at room temperature.
Recipes using roasted vegetables:
Cookin’ Canuck’s Roasted Vegetable (Sweet Potato, Eggplant & Tomato) Spread or Dip
Use Real Butter’s Roasted Vegetable Quiche
Two Peas and Their Pod’s Stacked Roasted Vegetable Enchiladas
Barbara Bakes’ Roasted Vegetable Frittata
Cafe Fernando’s Penne with Roasted Vegetables
- 2 medium zucchini (about 1 pound), cut into 1-inch thick rounds
- 2 medium yellow squashes (about 1 pound), cut into 1-inch thick rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces, with root left intact
- 1 can (14 oz.) artichoke hearts (packed in water), cut in half
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup liquid from artichoke can
- ¼ cup balsamic vinegar
- 1 tbsp canola oil
- 1 tbsp chopped fresh rosemary
- Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.
- In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
- Toss gently with salt and pepper.
- Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
- Serve warm or at room temperature.