Roasted Summer Vegetable Platter Recipes

ROASTED VEGGIE PLATTER

Steps:

• Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

ROASTED SUMMER VEGETABLE PLATTER

Steps:

• Preheat the oven to 450°F. Line a roasting pan with foil.
• Combine the ingredients for the marinade in a small bowl and stir together.
• Combine the eggplants, squashes, and peppers in a large mixing bowl. Pour the marinade over them and toss.
• Transfer the vegetables with the marinade to the lined pan. Roast for 20 to 25 minutes, stirring after the first 10 minutes and then every 5 minutes thereafter, until the vegetables are tender and lightly browned.
• Remove from the oven and transfer back into the mixing bowl. Stir in the sun-dried tomatoes and their oil. Season with salt and pepper.
• Line a large platter with the baby greens. Arrange the roasted vegetables over them. Serve at once, or let cool to room temperature before serving.
• For a summer meal, make a quick cool soup that requires little hands-on time while the vegetables are roasting. Two good ones to go with this are Curried Cashew and Green Pea Soup (page 28) and Cool White Bean and Cucumber Soup (page 38). Serve the meal with ripe summer tomatoes and fresh bread.
• Roast a batch of Teriyaki Tofu Steaks (page 62) or Cornmeal-Crusted Tofu (page 62) in the oven while the vegetables are roasting. Add some cherry tomatoes and baby carrots to each plate and, if you like, some corn on the cob as well.
• Calories: 132
• Total Fat: 9g
• Protein: 2g
• Carbohydrates: 13g
• Fiber: 4g
• Sodium: 40mg

GRILLED VEGETABLE PLATTER

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.