It’s a new September week which means that we are that much closer to saying goodbye to summer and welcoming fall with open arms! Before we transition to pumpkins and spiced apple cider, I can’t pass up the chance to take advantage of late summer produce and my new gold bakeware from William’s Sonoma. Today I am sharing a late summer medley. Pair this with a protein and you have yourself a light and flavorful summer meal that celebrates the season.
Nutrition:
Zucchini: This summer squash boasts vitamin C, magnesium and fiber. Grate into salads, make into zucchini bread or roast in the oven for a delicate and mild taste of summer.
Red Onion: Red onion boasts biotin and manganese. Hair, skin and nail health is often associated with the water-soluble B vitamin known as Biotin. It is found in small amounts across food groups with key roles that include balancing blood sugar and maintaining skin healthy. Through deficiency is rare, it may be exhibited by thinning hair, scaly skin or even depression and hallucinations.
Carrots: Carrots an a potent source of beta carotene, the precursor to vitamin A. While animal-based foods provide active vitamin A, plant-based foods provide its precursor carotenoids that will require conversion to vitamin A in the body. While most healthy individuals can efficiently make this conversion, some may not due to genetic, digestive or dietary reasons and therefore may benefit from animal-based foods containing the active variety. But while vitamin A is intimately linked to vision, immunity and reproductive health its precursor carotenoids play a unique role as well, particularly as a powerful antioxidant and anti-inflammatory agent.
- 1 red onion, sliced
- 2 zucchinis, chopped into half moons
- 2 yellow squash, chopped into half moons
- 2 carrots, chopped
- 2 cups multi-colored baby potatoes, cut into fourths
- 2 tbsp olive oil
- Pink Himalayan salt and pepper
- Preheat your oven to 475 F.
- Grease a baking sheet or line with parchment paper.
- Chop your vegetables and coat with olive oil in a large bowl.
- Line vegetables on a baking sheet and bake for 30 minutes, tossing them halfway.
- Season with pink Himalayan salt and pepper.