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

Ingredients

  • 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

Instructions

1

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

2

Slice all vegetables and chop the herbs.

3

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

4

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

5

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

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