Wood Plank Roasted Veggies

One of my planks, looking good after 7+ years of use!

About 7 years ago, my sister Kaitlin, who used to reside in Washington state, gave me cedar and alder roasting planks for Christmas.  When I opened them, I thought they were for decoration, not for cooking.  After she explained what they were, I was intrigued!  These baking planks have lasted for 7+ years and they are going strong!  In fact the manufacturers of these planks say that with proper care, the planks will last for life!  The planks can be purchased from the Northwest Plank Company.  They are a family owned company that replaces every tree they cut down and use no chemicals or preservatives on the planks.  They are 100 percent natural!  You can get baking planks just about anywhere now, but this is a family owned company that is producing planks by hand in a way that is environmentally friendly.  If you are thinking about ordering a plank, check out their site.  The planks are perfect for salmon and veggies.  They will produce a veggie or salmon that is perfectly roasted with a slight "woodsy" flavor.  I cook on my planks a few times a month and they have become one of my favorite cooking tools!  These veggies make a great side dish, or toss them with pasta and your favorite pasta sauce for a healthy vegetarian entree. 

Ingredients:
Olive Oil
Fresh Veggies, I'm using 2 Yellow Squash and 2 Zucchini.  Broccoli, Brussel sprouts, and mushrooms also work great.
Salt and Pepper

Place a very small amount (1 teaspoon) of olive oil on the plank and spread the oil on the top of the plank with a paper towel.  Place the plank in the oven and preheat to 350.  Cut the veggies into bit size pieces and place into a large mixing bowl.  Toss with olive oil (2 to 3 tablespoons), and salt and pepper.  Toss until the veggies are lightly coated with olive oil, salt and pepper.  When the oven is preheated, place the veggies on the preheated plank and place in the oven.  Roast for 45 minutes and enjoy!