Roasted summer vegetables are a delightful and healthy addition to any meal during the warm, sunny months. This simple yet flavorful dish brings out the natural sweetness and earthy flavors of seasonal produce. Start by selecting an assortment of vibrant vegetables such as carrots, eggplants, and corn. Chop them into bite-sized pieces and drizzle with olive oil, sprinkle with salt, and add a dash of freshly ground black pepper for a burst of flavor.
Preheat your oven to a toasty temperature and roast the vegetables until they turn golden brown and slightly caramelized around the edges. The roasting process intensifies their taste and creates a tantalizing aroma that fills your kitchen. The result is a colorful medley of tender and savory vegetables, perfect as a side dish or a main course accompanied by whole grains or protein.
Remember to experiment with different vegetable combinations and herbs, such as rosemary or thyme, to add depth to your roasted summer vegetables. This dish is not only delicious, but it also provides a nutritious boost, as the vegetables retain their vitamins and minerals throughout the roasting process. So, take advantage of the bountiful summer harvest and enjoy the flavors of nature’s bounty on your plate! 🌱🍅🌶️🌿👩🍳👨🍳
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Vegetarian Sunday Special Roasted summer vegetables Recipe
Course: MainCuisine: American, IndianDifficulty: Easy4
servings10
minutes30
minutes198
kcalAdd feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut the veggies the same size, so they cook simultaneously.
Ingredients
3 tbsp olive oil
1 aubergine, cut into chunks
2 mixed-colored peppers, such as orange and red, cut into chunks
1 red onion, cut into wedges
2 courgettes, cut into chunks
4 garlic cloves, smashed
3 sprigs of thyme
200g cherry tomatoes
handful of basil leaves
zest of 1 lemon
50g feta, crumbled
Directions
- Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
- Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
