Roasted Summer Vegetables is a vibrant and healthy dish that showcases the natural flavors of seasonal produce. The vegetables are simply seasoned and roasted to perfection, allowing their sweetness and crisp texture to shine. This recipe is versatile, making it a great side dish for grilled meats, a topping for grain bowls, or even a main dish when paired with some fresh crusty bread. Using summer favorites like zucchini, bell peppers, tomatoes, and squash, this roasted medley brings together the best of the garden in one delicious, easy-to-make dish.
Ingredients:
- 2 zucchini, sliced into rounds
- 2 yellow squash, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 pint cherry tomatoes
- 1 red onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- In a large mixing bowl, combine zucchini, yellow squash, bell peppers, cherry tomatoes, and red onion. Add minced garlic.
- Drizzle the vegetables with olive oil, and sprinkle with oregano, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through cooking.
- Remove from the oven, and sprinkle with fresh basil or parsley if desired.
- Serve hot as a side dish or enjoy as a light main course.
This simple yet flavorful dish highlights the beauty of summer vegetables, with a medley of colors and textures that will brighten any meal.
