This week I found an article showing recipe photo before and afters. Actually a pretty interesting read if, like me, you have to photograph your food everyday.
Let's just say most of my blog photos look like the 'before' category. Sigh.
Food photography is tough. There are days when I'm able to create some incredible, beautiful shots of the dishes I am making. But to be honest, most days it's all I can do to keep from casting a shadow over the bowl I'm trying to shoot. White countertops are also a pretty awful background.
And heaven forbid that my iPhone (and only camera) would get stuck on an OS update and suddenly shut down with no warning. Then I'd really be stuck.
Tuscan Roasted Zucchini & Summer Squash
Yep. That is exactly what happened on the 4th of July. Hence, there are no 'after' photos of this roasted squash recipe. But I promise, even with only text to guide you, this dish inspired by Martha and Food52 is super easy!
2 zucchini, cut into 1 inch cubes
2 summer squash, cut into 1 inch cubes
1/2 large red onion, chopped into thick slices
4 sprigs rosemary, chopped
1/2 tablespoon crushed red chile flakes
1 sprig oregano, chopped
1 sprig thyme, chopped
Splash of red wine vinegar
2 tablespoons extra-virgin olive oil
Salt & pepper to taste
Preheat oven to 450 degrees. In a large bowl, toss zucchini, summer squash and onion with oil, thyme, oregano, rosemary, chile flakes and vinegar. Pour onto a foiled (or very lightly greased) baking sheet and sprinkle with salt and pepper.
Roast 30 minutes, tossing halfway through.
While Mr. McCormick grilled up the family some lovely steaks, this dish roasted away in the oven. It was a terrific, healthy compliment.
You could easily put these onion and zucchini chunks on skewers for the grill too. Just use the seasoning as more of a marinade (with more vinegar and oil) leading up to cooking.