Wednesday, August 27, 2008
Simple veggies cooked with beer
During the summer we spend every single free minute in the pool. I love swimming more than anything. When we get out of the pool we are always starving and for some reason we seem to crave home cooked meals featuring fresh veggies. Maybe all the exercise makes us want healthy food. Since we are usually on the verge of passing out from hunger, I need to make really fast meals. This dish was super simple. I cut up some squash and added them to a roasting pan with some whole mushrooms and seasoned everything with salt, pepper, chili powder, onion powder, paprika, and a little hot sauce. I poured in about 1/2 a can of Mexican beer and let the veggies roast at 375F for about 30 minutes, until they were tender. I served the squash and mushrooms with some rice. Very tasty!
I used zucchini is this dish but I also used the squash pictured above. It was labeled "opo" at the Indian market. It was good, similar to zucchini but a bit firmer.