I am always looking for simple ways to prepare veggies. And roasting them is as easy as it gets. So, when I needed a plain veggie to accompany grilled pork tenderloin and Mediterranean Quinoa Salad for dinner the other evening with Mr. C’s sister Katie and husband Rick, I fixed this recipe. Simple, low calorie, and delicious. And the nice thing about roasted veggies is that they go well with all kinds of main dishes. I chose zucchini and broccoli because that’s what I happened to have on hand. But the dish would have been fine with either vegetable all by itself. (Or asparagus would have been delightful too.) And yes, I know. Grated Parmesan would have been wonderful on top. But sometimes that little bit of extra richness just isn’t necessary. And why add extra calories if the dish is great as is?

So, next time you want to serve broccoli and/or zucchini in just a bit of a different way, give this recipe a try. No fancy ingredients, not a lot of prep time – just good eating!

Well, that’s it for today. Had a delightful time hosting Rick and Katie for a couple of days. Absolutely wonderful to have relatives and friends in our home again. Of course, we are still being careful. Regardless of mask mandates being lifted soon, we are still going to wear masks when we are out and about. And respect others wishes when we are in their homes or businesses. But we have decided that we need to reclaim our lives. So, it’s like that old Reagan era aphorism goes – trust but verify. Trust the educated folks who are saying that things are getting better. But continue to wear our masks to demonstrate the truth behind the statement. Because I believe our continuing fight to bring covid under control is partially due to the folks who continue to care about others by wearing a mask when good judgement dictates.

So, many thanks to all of you who have worn masks and continue to wear masks to help us all. It is after all, our civic duty to do so. But apparently, some people just never quite got the message that freedom and responsibility go hand and hand. But for those of you who did, I salute you and truly appreciate your consideration.

Peace and love to all.

3 T. extra virgin olive oil

1 lg. garlic clove, finely minced

1 tsp. Italian seasoning

½ tsp. kosher salt

freshly ground black pepper

2 med. zucchini, halved and sliced into ½-inch pieces

4 c. broccoli florets and peeled stems

1 T. fresh squeezed lemon juice

Whisk the olive oil, garlic, Italian seasoning, salt, and pepper together in a mixing bowl. Add the zucchini and broccoli. Toss to coat.

Transfer to a parchment paper lined baking sheet in a single layer.

Roast in a pre-heated 425-degree oven for 25 minutes or until the veggies are lightly browned and tender. Remove from oven and drizzle with the lemon juice. Serve immediately.