Roasted Vegetable and Chicken Primavera

This is a very simple, tasty meal I tried recently. It was hit and I wanted to share it with y’all. I can see this being a great recipe to use when your garden is producing more veggies than you know what do with. I know my Mom and I were always on the look out for new veggie recipes.

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Preheat oven to 400 degrees F. In a large bowl, combine the following:

1 medium zucchini, sliced or julienned (the thinner the better); mushrooms, quartered; 2-3 medium tomatoes, quartered; 1 medium onion, chopped; 1 medium bell pepper, chopped; 2 cloves garlic, chopped

Drizzle veggies with olive oil and sprinkle with salt and pepper to taste. (I also added some crushed red pepper, but go easy on it as it gave it a real bite.) Toss to coat.

Transfer to a shallow baking dish and bake for 30-45 minutes, stirring occasionally until veggies are tender and lightly browned. (The tomatoes will turn  to mush)

OPTIONAL: About half-way through roasting the veggies, you can cut up the grilled chicken and toss it in with the veggies. This makes it even better!

Other ingredients:

Pasta: I used spaghetti, as that was what I had on hand, though I think any would do.

Grilled chicken breast .The original recipe I found called for chicken sausage, but it is much better with grilled chicken breast.

Cook pasta according to package directions; drain and pour into large mixing bowl. Add roasted veggies and sliced chicken breast and toss.

Serves 4.

Enjoy!