Even though fall is officially here, I am still seeing butternut squash in the grocery stores alongside summer vegetables like zucchini. Since I love the produce that both season have to offer, I decided to make a summer meets fall vegetable medley featuring our favorites from both seasons.
Zucchini, potatoes and golden beets – a surprisingly hearty combo. I paired this with a light mild protein (grilled chicken) to complete the meal. I definitely recommend making this if you still have summer and fall vegetables in your fridge like I do!
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Nutrition:
Zucchini: This summer squash boasts vitamin C, magnesium, and fiber. Grate into salads or make into zucchini bread for a delicate and mild taste of summer.
Potatoes: Potatoes often get a bad rep but I consider them quite nutritious when prepared in appropriate ways. They are a very good source of cardiovascular-protective vitamin B6 and potassium.
- 1 zucchini, sliced into half moons
- 2 golden beets, sliced
- 1 cup fingerling potatoes, halved or quartered
- 2 tbsp grapeseed oil
- Pinch of pink Himalayan salt
- Pepper to taste
- Garlic powder to taste
- Chili Pepper to taste
- Preheat the oven to 375 F.
- In a ceramic baking dish, toss zucchini, beets and potatoes with grapeseed oil and seasonings.
- Bake vegetables in the oven for 40 minutes, tossing halfway in between.
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