In midsummer, we’re awash in fresh vegetables, and look for new ways to embrace the abundance! Roasting is a wonderful way to bring out their sweetness. The caramelization of the sugars imparts a subtle nutty taste. The dressing for the roasted vegetables adds a tart counterpoint to their sweetness and fresh basil is a wonderful summertime accent. Mixing green, yellow and red vegetables makes for a dish that is as pretty as it is tasty!
Roasted Summer Veggies
Prep time
Cook time
Total time
Recipe type: Vegetable Side
Cuisine: American
Serves: 6
Ingredients
- 1 large or 2 small zucchini,
- 1 large or 2 small yellow squash
- 1 patty pan squash (or additional yellow squash if unavailable)
- 1 red bell pepper, halved and seeded
- 1 pint grape tomatoes
- 8 oz sliced mushrooms
- 4 green onions
- 7 Tbsp extra virgin olive oil, divided
- 2 Tbsp cider vinegar
- 2 Tbsp honey
- 1 tsp kosher salt
- 6 large basil leaves
Instructions
- Preheat oven to 450 degrees F.
- Cut squashes into ¾ inch cubes.
- In a large bowl toss squash and pepper with 2 Tbsp oil and ½ tsp salt.
- Rub some oil on a baking sheet.
- Spread squash and pepper halves on sheet and roast about 45 minutes, tossing halfway through, until nicely browned.
- Toss grape tomatoes and mushrooms with 2 Tbsp oil and ½ tsp salt.
- Rub some oil on another sheet pan and spread tomatoes and mushrooms on it.
- Put it in the oven after the squash has roasted about 20 minutes and roast for about 25 minutes.
- During the last 10 minutes of roasting coat the green onions with 1 Tbsp oil and add to roasting pan.
- When veggies are done roasting and have cooled enough to handle, chop green onions and bell pepper.
- Whisk together 2 Tbsp olive oil, cider vinegar and honey and toss with roasted veggies in a serving bowl.
- Julienne the basil by stacking the leaves together, rolling up and slicing. Toss with veggies and serve.
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