Roasted Summer Vegetables Recipes

SHEET-PAN ROASTED SUMMER VEGETABLES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
• Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
• Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL

Steps:

• Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
• Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
• Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

ROASTED VEGETABLES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
• In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
• Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
• Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
• Bake for 25-30 minutes, until the vegetables are golden brown.
• Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
• Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
• Pour over the chimichurri dressing and toss until evenly distributed.
• Enjoy!

ROASTED VEGETABLES

Steps:

• Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
• Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

ROASTED SUMMER VEGETABLES

Steps:

• Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
• Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
• Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
• Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.

LAYERED ROAST SUMMER VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle - sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.
• Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.
• Remove from the oven and leave to stand for a few mins, then remove the garlic and separate it into cloves for squeezing over the vegetables.