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.