I know tomorrow in America is Thanksgiving. We love to indulge in all the tasty, carb-loaded fixins’, as we call it around these parts.

We tend to allow our normal healthy selves to cheat on this day. It is a day to be thankful for all we have, so why not eat all we want. OK OK. I get you. However, you can eat well the day before. (This is a tad mental game to me!)

I was recently talking to a friend out of state. This friend was sautéing some zucchini and onion together. I love that. Add some yellow squash and you have a meal, in my eyes! My friend was shocked that I liked it. At first I was a bit put out because those veggies are so popular in gardens in my area. Why wouldn’t I like that. BUT…I do have a rep for being beyond picky forever in a day. I have ventured out quite a bit in the past few years with all my (successful) attempts at cooking. Cooking has opened my eyes, and taste buds, to new dishes.

Zucchini and squash are nothing new. I have liked these veggies forever and a day. I can eat onions like an apple. I think every dish should have onions.

Since tomorrow is likely to be a heavy eating day because I have trouble resisting some creamy mac and cheese. Other carbs such as stuffing will not be on my plate. Just cannot stomach it. Kudos to those who do. People who balk at my dislike…all I can say is, “more for you!” I decided to roast my favorite veggies today for supper. Mentally eating those less calories for supper tonight will counter my heavier caloric intake tomorrow.

Preheat oven to 400. Line a cookie sheet with foil and drizzle with olive oil

I like to thickly slice my onions. I also thickly slice the zucchini and squash and then quarter those into bite size chunks. I spread these in one layer, as much as possible on the cookie sheet. I drizzle more olive over the veggies, and sprinkle with black pepper and cayenne pepper. I like a little zing to my veggies. I will toss them a bit to make sure all veggies are covered. (And I added red sweet pepper because well, why not?)

Bake in oven about 20-25 minutes. I will toss halfway through and check the tenderness of the zucchini and squash. These softer veggies will cook much faster than others.

You can also sprinkle a little grated parmesan cheese for a little added flavor. Since parmesan can be a tad salty, I recommend to not add any salt. But then, I never add salt to my meals once they are cooked. I’m pretty self-conscious in that aspect.

I do not need anything else but a fork. I have a meal!

One thing to note about this dish is it is keto friendly, for all of my keto followers. Please enjoy this tasty meal. And feel less guilty tomorrow when you chow down on some Thanksgiving grub.

Don’t be a turkey today and gobble up everything. Healthy today. Gobble gobble tomorrow!

Peace Out, Trout!