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

Serves: 6-8
Cooking Time: 30 minutes


  • 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



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


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.


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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