Monday, August 27, 2012

Roasted Summer Vegetables

If you come upon a rather cool summer day (and you don't mind turning on the oven) and you have a lot of garden vegetables, this is a great recipe. Roasting the vegetables with the garlic and herbs creates a hearty flavor. Serve with some fruit and you have a lovely summer time dinner.

Roasted Summer Vegetables


  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 eggplant, peeled & chopped
  • 2 tomatoes, chopped
  • 1 bell pepper, choppped
  • ¼ - ½ of a cabbage, sliced into thin strips
  • ½ onion, chopped
  • 3-4 garlic cloves, sliced
  • handful of fresh herbs, such as basil, oregano, thyme, chopped fine
  • olive oil
  • ½ teaspoon coarse salt
  • ¼ teaspoonpepper


1. Preheat oven to 400 degrees.
2. On a rimmed baking sheet or jelly roll pan, drizzle all of the vegetables, herbs, salt and pepper with olive and toss to coat.
3. Roast at 400 degrees for 1 hour.
4. Serve over rice, pasta, or a slice of thick, hearty bread.

Print recipe for Roasted Summer Vegetables.

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