These are the best roasted vegetables you’ll ever make and the easiest roasted vegetables you’ll ever make. I’d have to say we cook these about once a week because they are so easy and go with almost every meal. Of course they’re best in the summer, when the vegetables can be bought from our local farmer’s market, but I wouldn’t discourage you from making these year round.
The ingredients are as simple as it gets: vegetables, olive oil, and Tony Chachere Cajun Season. Gather your favorite vegetables and cut into even sized pieces. My favorite veggie combination for this is zucchini, summer squash, onion, and cherry tomatoes, but you can really use whatever you’d like.
Place the vegetables onto a cookie sheet, drizzle with 2 tablespoons of extra virgin olive oil and liberally season with Tony Chachere Cajun Seasoning. This seasoning has the perfect amount of spice but doesn’t overpower the vegetables.
Bake at 400 degrees for 20 minutes, flipping with a spatula about half way through. Let cool for a few minutes and enjoy!
Fresh Roasted Vegetables
- 1 zucchini
- 1 summer squash
- 1 onion
- 1 small container of cherry tomatoes
- 2 TBSP extra virgin olive oil
- 2 TBSP Tony Chachere Cajun Seasoning
- Preheat oven to 400 degrees
- Cut vegetables into bite sized pieces, keeping a consistent size between them all. Place onto a cooking sheet, drizzle with olive oil and season with the cajun seasoning.
- Place in the oven and cook for 20 minutes, flipping the vegetables half way through.
It’s crazy that we’re 8 posts in and haven’t showcased a grilling recipe. Jon
loves is obsessed with grilling. Whether it is 100 degrees or 20 degrees, you can always count on him being outside cooking something up. This particular chicken that he cooked has got to be one of my favorites. It is so flavorful and moist, and the leftovers are perfect for a soup or pot pie.
Begin by cleaning one whole chicken, discarding the innards and cutting it in half (or just purchase a half chick at the grocery store).
Liberally season with our favorite Cajun Rub – don’t be afraid of over seasoning here.
Place on a preheated grill on indirect flame. Cook for 2 hours, checking and rotating periodically.
In the meantime, prepare the barbeque sauce. This particular sauce is pretty sweet, which works well with the spiciness of the Cajun Rub. In a small pan over medium heat combine the following: ketchup, beer, minced garlic, ground mustard, Worcestershire sauce, honey, brown sugar, chili powder, cayenne pepper, black pepper, garlic salt and celery seed. Bring to a boil and reduce heat. Simmer for about 15 minutes. One the sauce has thickened, marinate the chicken while it is still on the grill. Continue marinating every 15 minutes for the last 45 minutes of grilling. Insert a meat thermometer to ensure the chicken has reach 165 degrees before removing from the grill. Let the chicken sit 10 minutes before serving.
BBQ Cajun Grilled (Half) Chicken
- 1 whole chicken, cut in half
- Cajun Rub
- For the barbeque sauce (I normally don’t measure, so these are pure estimates. Adjust the amounts to your preference)
- 1 1/2 cups ketchup
- 3/4 cup brown sugar
- 2 TBSP minced garlic
- 3/4 cup light beer
- 1/2 TBSP ground mustard
- 1 tsp Worcestershire sauce
- 1 TBSP honey
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp garlic salt
- 1/2 tsp celery seed
- Preheat grill. Clean chicken, removing innards, and cut in half. Liberally season with Cajun Rub. Place on grill, in indirect flame, for two hours. Check and rotate periodically.
- In the meantime, prepare the barbeque sauce by combining the ketchup, brown sugar, minced garlic, beer, ground mustard, Worcestershire sauce, honey, cayenne pepper, black pepper, chili powder, garlic salt, and celery seed in a small pan over medium heat. Let simmer for about 15 minutes, until the sauce thickens.
- Marinate the chicken for and additional 45 minutes, applying sauce every 15 minutes. Insert a thermometer to test that the chicken is at 165 degrees before removing from grill. Let stand for 10 minutes before serving.