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Roasted Summer Vegetables

Serves 4

This is a delicious, easy, healthy and very versatile Italian-inspired side dish. Use whatever mixture of vegetables that are in season or in your garden. I often add eggplant or other types of squash, as well as a few hot peppers when I want it spicy. If you are growing oregano or other herbs, such as marjoram, thyme or basil, use them instead of the dried. Make the recipe in any amount needed. Since the vegetables can be served hot, warm or room temperature, it can be made ahead and is great for a potluck event.

Ingredients

  • 2-1/2 pounds zucchini or yellow squash or combination of both, chopped in large bite-sized pieces
  • 2 plum tomatoes, cut in quarters
  • 1 large red bell pepper, cut in quarters
  • 1 large green bell pepper, cut in quarters
  • 1 large sweet onion, cut in wedges
  • 6 large cloves garlic, peels on
  • Olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper

Preheat oven to 425° F. Place all the vegetables in a large shallow roasting pan or sheet pan in a single layer with the peppers and tomatoes skin side up. (You will probably need two pans or, if making ahead, roast in two batches.) Drizzle all over with olive oil. Roast for approximately 30 minutes or until lightly browned and tender. Place under the broiler for additional browning as desired.

Place the zucchini and onions in a large bowl. Chop the peppers into bite-sized pieces, removing any loose skin. Coarsely chop the tomatoes. Add both to the bowl. Squeeze the garlic out of the peels and add to the vegetable mixture. Season with the oregano, salt and pepper. Add a little more olive oil if desired. Toss to combine. Serve hot, warm or room temperature.

Notes: If desired, the vegetables can be grilled instead of roasted, being certain to cut them large enough so that they will not fall through the grates.

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