Saturday, May 30, 2015

Squash-Zucchini-Onion-Broccoli Veggie Bake

Are you scared yet? Just kidding! I don't want all this healthy to run  you off. We are almost one month into our healthier eating and are loving the changes! We even managed to be on vacation for a week, eat out several times and leave the table without being a member of the clean plate club. Picture this...we made a stop at the Memphis Barbecue Co.; ordered two appetizers to split and totally avoided the fries that came with the rib basket. Seriously, last month we would have knocked that out and gone in for the sampler plate.

Every time we cook out for the family and friends, we are required to make Andy's potatoes and onions. If they're missing, you will hear some whining. We were thinking about an alternative that would be a lot healthier but tasty enough to satisfy our guests. This combination popped in my head and it went over very well.
 CAREFULLY using my Mandolin slicer, I sliced about 5-6 small yellow squash and zucchini each in an aluminum baking pan. Because of the crazy rain we've had for the past week or more, I baked these in the oven, normally the grill is the way to go. Either way I don't want to have to clean up a casserole dish, hence the aluminum pan. Bake-serve-eat and toss!
 Again, CAREFULLY using the Mandolin slicer, slice up two sweet Vidalia onions. 
Lightly season with salt and pepper.
 Wash a head of broccoli and cut into florets. Evenly space over the sliced veggies.
 Slice up one stick of butter and place evenly over the top of the broccoli.
Cover tightly with aluminum foil and bake in a preheated 350-375 degree oven or grill. Check after one hour. If broccoli stems are not tender enough, return for an additional 15 minutes.

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