Roasted Summer Vegetables
User Reviews
5
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
129 kcal
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Cuisine
International
Roasted Summer Vegetables
Description
This Roasted Summer Vegetables recipe uses a medley including zucchini, yellow squash, red onion, and red bell pepper. Tossed with olive oil and seasoned with dried basil, salt, and pepper, the vegetables are spread in a single layer to ensure even roasting. Cooking at 400°F for 30-40 minutes softens the vegetables and develops slight browning and caramelization on their edges, which intensifies their sweetness and texture. Stirring once or twice during roasting promotes even cooking and browning.
Freshly chopped parsley added after roasting brings a pop of color and fresh flavor contrast to the warm, tender vegetables. This dish is versatile as a side to many meals and utilizes affordable summer vegetables.
The recipe allows flexibility in vegetable choice and quantity but advises against overcrowding the pan, which can cause steaming rather than roasting, leading to less desirable texture.
Ingredients
- 2 zucchini $1.22, about 1.25 lbs
- 1 yellow squash $0.48, about 0.5 lbs
- 1 red onion $0.70, small, about 0.5 lbs
- 1 red bell pepper $1.79
- 2 Tbsp olive oil $0.26
- 1 tsp basil $0.10, dried
- salt $0.05, to taste
- black pepper $0.05, to taste
- 1/4 cup parsley $0.25, chopped, fresh, optional
Instructions
- Preheat the oven to 400ºF. Wash and chop the vegetables into approximately 1-inch pieces.
- Spread the vegetables out over a large baking sheet (or two, if needed) so they're in a single layer and not piled on top of one another. Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper. Toss the vegetables until they're evenly coated in oil and spices.
- Roast the vegetables for 30-40 minutes, stirring once or twice (every 15-20 minutes or so), until the vegetables are soft and browned on the edges. Taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped parsley over top just before serving.
Notes
- Feel free to use any combination of summer vegetables you prefer, adjusting to your taste or availability.
- Avoid overcrowding the baking sheet to ensure vegetables roast properly and develop caramelized edges instead of steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 129kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Sodium | 164mg | 7% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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