31 Jul Roasted Summer Vegetables
Roasting vegetables is such a fast, delicious way to prepare a side dish. We like to roast a huge pan of veggies on Sunday, and continue to eat them as a salad topping, as an addition to a grilled meat or warmed up as leftovers. The options are endless so be bold and enjoy this. The only danger is over cooking so set a timer halfway through.
Below is a listing of what is growing in the south right now in August. Feel free to add or subtract vegetables. It is helpful to chop them into a consistent size. One to two inches cubed is great. The smaller the cube, the faster they cook. Chopping one item smaller than the others can result in burning so be forewarned. Also note, that broccoli always tends to char on the ends.
- whole cherry tomatoes (they may burst but the flavor becomes caramelized)
- 2 large zucchini, sliced and quartered
- 2 large yellow squash, sliced and quartered
- 2 red bell peppers, chopped
- 2 red onions, chopped
- 2 cups eggplant, chopped
- Optional additions: Any other firm veggies languishing in the fridge
- 2-4+ tablespoons olive oil
- 2 tablespoons balsamic vinegar, or more, to taste
- 6-8 cloves of garlic whole (Minced garlic will burn)
- 1 1/2 teaspoons dried Italian herb mix or herbs of your choice
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place all chopped vegetables in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and herbs; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 30+minutes, or until browned and tender.* I would check them at 20 mins.
- Serve immediately.
*Baking time may need to be adjusted depending on the thickness of the vegetables.