Roasted Cucumbers and Onions with Fresh Herbs

I invented this recipe out of a need for a way to use the surplus cucumbers from a friend’s garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I’ve even eaten it by itself for a light lunch. What more could you ask for?

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.

Step: 2

Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.

Step: 3

Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

Per Serving: 67 calories; protein 0.7g; carbohydrates 3.4g; fat 6g; cholesterol 15.3mg; sodium 43.3mg.

Deciding stay in and cook your food instead of eat in the evening out is already a process in the right direction if you’re more point on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eating than by making it yourself! Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .