Roasted Summer Vegetables
I love summer’s garden vegetables. Nothing beats the freshness of vegetables picked straight from the vine, moist dew drops still dribbling down their skin and keeping them vibrant and crisp.
I love them steamed. I love them raw. And I especially love them roasted. Sure, turning on the oven will heat up the house on an already sweltering summer day, but it’s worth the temperature raise.
Placed in the oven and baked at a high temperature, the caramelization of roasted veggies gives the nutrient powerhouses an extra sweet taste with just the perfect hint of sultry smokiness.
Please don’t be afraid to stray from this recipe and use whatever veggies you have available!
Roasted Summer Veggies
-2 tomatoes, chopped
- 1 yellow squash, sliced
- 2 medium onions, chopped
- 1 head of garlic (about 8 medium garlic cloves), sliced
- 1 eggplant, sliced
- Basil, thinly diced (optional)
- Olive oil
- Salt and pepper
Preheat oven to 475F. Place prepared vegetables on an aluminum foil-lined baking sheet. Generously drizzle with olive oil, and season with salt and pepper, to taste. Bake 50-55 minutes, or until veggies are tender and the edges begin to blacken.
Note: I like to add a little protein to the veggies by roasting some tofu as well. Simply cut a 1/4-inch slice of extra firm tofu and drizzle with olive oil, S&P, or use a prepackaged already baked tofu of whatever flavor you prefer. Add to baking sheet right alongside the veggies, and cook as described above.
Oh how I MISS meals like this!! Two things I can’t eat on my diet are eggplant and garlic (and onion….ugh). I really miss making combinations like this, even more than I miss eating a piece of whole wheat bread with butter! It looks so beautiful and delicious.
Have a wonderful day!
yumm… can never have too much garlic.
I love roasted veggies! Beautiful dish!
That looks awesome! Love them roasted, grilled, or sauteed! We recently planted our fall garden, and should have fresh zucchini, eggplant, peppers, beans and tomatoes before long. The growing season is fairly long in south TX, and the spring planting has run its course by July. An August second planting will ripen before danger of frost!
Adding the tofu sounds like a nice touch! Makes a good balanced meal for a vegetarian!
I love roasted veggies – and I completely agree, turning on the oven is worth it!
Beautiful plate!
Simple, delicious, healthy…colorful, too
Yum! What a perfect summer dish!
Nothing beats roasted veggies!
this is my FAVORITE way of eating veggies. Roasted the heck out. Mmm…
Welcome home, Grace.
I think you mean “caramelization” above.
Cheers,
Steven