Easy Roasted Summer Vegetables
Head out to your garden to collect the ingredients for this simple side dish. Sweet and fresh, it's quick to prepare and goes well alongside a piece of grilled steak. This recipe makes 4 servings.
PREP TIME
5 minutes
COOK TIME
20 minutes
Ingredients
2 large zucchini or Summer squash, sliced Tinto 1/3" rounds
1 red onion, peeled and sliced
2 bell peppers, seeded cored and chopped
Handful of chopped fresh herbs (we used parsley and thyme)
1 tablespoon olive oil
Salt and pepper, to taste
1 red onion, peeled and sliced
2 bell peppers, seeded cored and chopped
Handful of chopped fresh herbs (we used parsley and thyme)
1 tablespoon olive oil
Salt and pepper, to taste
Directions
Preheat oven to 425 F. Gently toss together veggies and olive oil with your (clean) hands; arrange on a parchment-lined baking sheet. Season with salt. Roast for 15-20 minutes or until veggies are fork-tender but not mushy. Remove from heat, garnish with herbs and serve.
Looking for inspiration? Try these recipes:
French Onion Chicken
Chicken Mafe
Turkish Stuffed Onions
