Oven roasted veggies with toppings - Part 2

I love roasting summer squash and eggplant in the oven, I think roasting these vegetables makes them sweeter, tender, and melt-in-the-mouth! It barely takes 20 minutes at 400 F, if you slice them into thin (but not too thin) slices, drizzled with a dash of olive oil. Once they are roasted, I love topping them with all kinds of sauces. My favorite sauces to top these veggies are:

  • Hummus, either plain or roasted red pepper or garlic hummus
  • Guacamole
  • Yogurt sauce made with plain yogurt, minced or dried garlic, fresh chopped or minced herbs such as mint/cilantro
  • Pesto sauce mixed with yogurt or cream cheese
  • Melted shredded cheese and salsa

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