Roasted Summer Vegetables

This isn’t so much a recipe as it is an idea.  You can use any combination of vegetables that you like.  The trick is that you have to know which vegetables take the longest to cook and which vegetables only need a few minutes.  In general the harder the veggie, the longer it takes.  For example, potatoes take much longer to roast than zucchini or asparagus.  Play around with herbs and spices.  For a more Italian flavor I chose oregano and parsley.  Fresh mint and lemon at the end would give it a Greek or Middle Eastern flavor.

  • 8-10 baby yellow potatoes
  • 1 purple eggplant
  • 1 zucchini
  • 8-10 small pattypan squash
  • 1/2 yellow sweet onion
  • 1/2 t. dried oregano
  • salt and pepper
  • olive oil
  • 1/2 C. fresh herbs like parsley, basil, oregano, or mint, chopped – any combination

Preheat your oven to 400 degrees. Prepare your veggies so that they are cut into pieces that are relatively the same size.  They will shrink, so you want pieces that are larger than bite sized.  When I cut my eggplant I like to do it in a way that leaves a bit of the skin on each piece.  This way the eggplant doesn’t turn to mush and I have an intact bite that won’t fall apart.  Don’t peel the potatoes, just halve or quarter them depending on their size.  I like the ones that are really small, about an inch or two long.  Place the potatoes in a large bowl.  Drizzle with a little oil and sprinkle with salt and pepper.  Toss them around to coat them and pour them out onto a baking sheet.  Hit them with salt again and put them into the oven for ten minutes.  Meanwhile do the same with the eggplant and onions; bowl + oil + salt + pepper.  When the ten minutes are up, add the eggplant and onions to the baking sheet with the potatoes and return to the oven for ten more minutes.  Meanwhile, toss the zucchini and pattypan squash with the oil, salt, and pepper.  Same bowl, no need to wash in between.  Sprinkle the zucchini and pattypans with the dried oregano.  When the ten minutes are up, toss the potatoes and eggplant with a spatula and return to the oven.  Pour the squashes out onto a second baking sheet and place in the oven.  The lower rack is fine.  You don’t want all the veggies on one baking sheet because it will be too crowded for the veggies to get nice and brown and caramelized.  They will steam and turn mushy instead. So spread the veggies out among two sheet pans.  Once the squash has been in for ten minutes, check the potatoes, they are probably nice and golden brown.  Remove that pan from the oven and set aside.  Check the squash.  If they aren’t browning yet, place them on the middle rack and roast for another three or four minutes.  When they squashes are done, toss all the veggies together in your big bowl.  Taste for seasoning and add salt and pepper if needed.  Pour the whole thing into a serving bowl and top with the freshly chopped herbs.  This is just as good served at room temperature, so feel free to make ahead.



About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Healthier Options, Vegetarian and tagged , , , , , , . Bookmark the permalink.

3 Responses to Roasted Summer Vegetables

  1. Kathy says:

    I printed this at work and left it on the lunch table at work. Should get some rave reviews!

  2. That looks great. I love roasted veggies, no matter the season. Am really enjoying the squash, eggplant and zucchini this summer.

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