summer harvest vegetables for roasting

summer harvest vegetables

Summer harvest vegetables fill my basket at the Friday Harbor market. You can create a color wheel in a baking dish to show off the bright skins. Sprinkle with olive oil and a few fresh herbs and this side dish steals the show.

summer harvest vegetables

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


  • 1 large red onion, sliced thinly
  • 1 large red pepper, ¼" slices
  • 1 yellow zucchini, ¼" slices
  • 1 green zucchini, ¼" slices
  • 1 medium egg plant, ¼" slices
  • 4 medium sized red potatoes, ¼" slices
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon rosemary, finely chopped
  • 1 teaspoon thyme, finely chopped
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper



Preheat oven to 350° and line a baking sheet with foil, or lightly grease a large baking dish.


Slice all vegetables and chop the herbs.


Place all the chopped vegetables in a large bowl and drizzle with olive oil, fresh herbs, salt and pepper. Toss until well coated.


In your prepared baking sheet or dish, layer overlapping rows of different colored vegetables.


Bake in preheated oven for 30 minutes, checking tenderness of potatoes. Serve warm.

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