Roasted Summer Vegetables

If you are growing your own vegetable garden, sometimes the simplest recipe is the best recipe, like this recipe for roasted summer vegetables.

Roasted Summer Vegetables by Family Spice.com

If you haven’t noticed, this week I am taking a break from desserts. Not because I haven’t been making any desserts my house, but to highlight my garden vegetables. I’ve kept dinners simple this week since the kids are in a beach camp. This is their major camp for this summer and they are HAVING A BLAST. Me? I’m pooped. Shuttling them back and forth to a 3-hour camp that’s 20 miles away, in a highly tourist-congested part of Mission Bay. But that’s my job.

This is a simple post for a simple recipe.

One night the hubby pulled out an assortment of vegetables from our veggie garden. Needing something to go with our fish that night, I roasted them.

I love to roast the veggies. They taste heavenly when roasted.

Simply high heat, veggies, EVOO, salt & pepper.

Done.

Some fresh thyme & lemon juice.

Bam!

It’s on the table.

Roasted Summer Vegetables

If you are growing your own vegetable garden, here's a wonderfully simply way to enjoy your harvest! Recipe by Laura Bashar of Family Spice

Ingredients:

  • 2 Italian eggplant, cut into 1/2-inch rounds
  • 1 zucchini, cut into 1/2-inch rounds
  • 6 baby carrots
  • 1 red onion, peeled & cut into large chunks
  • 1 TBS extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper, ground
  • 1/2 tsp thyme, fresh
  • 1 tsp lemon juice

Directions:

  1. Preheat oven to 450ºF.
  2. Toss together in a large bowl until vegetables are coated evenly:
    • 2 Italian eggplant , cut into 1/2-inch rounds
    • 1 zucchini , cut into 1/2-inch rounds
    • 6 baby carrots
    • 1 red onion , peeled & cut into large chunks
    • 1 TBS extra virgin olive oil
    • 1/4 tsp kosher salt
    • 1/8 tsp black pepper, ground
  3. Spread vegetables in one layer on a roasting pan and roast until browned, about 20-25 minutes.
  4. Transfer vegetables to serving plate and garnish with:
    • 1/2 tsp thyme, fresh
    • 1 tsp lemon juice
  5. Serve immediately.

Prep Time:

Yield: Serves 4

Cook Time:

‘Nuf said.

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3 Responses to Roasted Summer Vegetables

  1. I love roasted veggies as well…these look wonderful 🙂

  2. Ann at #

    I frequently say – it's amazing how the simple recipes are always the best. This one looks like the best…

    Absolutely amazing!

  3. delicious looking roasted vegetables looks wonderful

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