summer harvest vegetables for roasting

A square baking dish filled withsummer harvest vegetables prepared for roasting. Rows of bell peppers, red onions, zuchini, eggplant and red potatoes.

There is a bounce in my step as I leave the Saturday farmers’ market, gazing into my basket that overflows with a rainbow of fresh vegetables. This harvest is headed to the roasting pan, mingled in rows of tantalizing colors, enriched with olive oil, and brightened by a classic mix of fresh herbs. This effortless side dish is a showcase of summer bounty.

summer harvest vegetables

Print Recipe
Serves: 6-8 Cooking Time: 30 minutes

Ingredients

  • 1 large red onion
  • 1 large red bell pepper
  • 1 yellow zucchini
  • 1 green zucchini
  • 1 medium eggplant
  • 4 medium red potatoes
  • ¼ cup olive oil
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper

Instructions

1

Heat the oven to 350°F, and line a baking sheet with foil (or lightly grease a large baking dish).

2

Cut all the vegetables into ¼-inch slices; place them in a large bowl and drizzle with the olive oil. Add the fresh herbs, salt, and pepper, then toss until everything is well coated.

3

In your prepared baking sheet or dish, layer overlapping rows of the different-colored vegetables (see photo above). Bake for about 30 minutes; when the potatoes are tender, the dish will be done.

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