Virtually all the recipes in Kyle’s Kitchen (and Drew’s Kitchen before) come from other sources like cookbooks, chefs, TV, and friends. But we have something truly special for you this month… Kyle is stepping out with a recipe of his very own, one that he wrote (if you’ll excuse the pun) from scratch! It’s the perfect side for any grilled protein, especially fish, and we bet it’s one you’ll find plenty of uses for this Summer. So dig into this Kyle’s Kitchen Original…
Kyle’s Vegetable Medley
Ingredients
- 2 zucchini sliced into ¼” thick rounds
- 1 red bell pepper seeded and cut into 2” squares
- 1 sweet onion (can substitute white or red onion) cut into 1” wedges
- 1 bunch of asparagus trimmed and cut into 1-2” long pieces
- 2 tbs butter
- 2 tbs olive oil
- 2 tbs minced garlic
- Salt and pepper to taste
- Pinch of smoked paprika or chili powder
- Dried thyme or oregano
- Parmesan cheese
Directions
- Preheat oven to 400° (425° if you like a little char on the edges)
- Melt butter and mix in garlic and olive oil
- Line a baking sheet with parchment paper (or foil if paper is unavailable)
- Spread vegetables out evenly on pan
- Drizzle olive oil butter garlic mixture over vegetables
- Toss to coat evenly
- Sprinkle with oregano or thyme
- Sprinkle with paprika or chili powder (or both, but keep it light)
- Roast in oven for 20-25 minutes, stirring occasionally
- When vegetables are browning and crisping on edges, remove and serve immediately.
Prep and Cook time: 45 min Original recipe by Kyle Speers
