Recipe – Easy Roasted Summer Vegetables
July 15, 2009 § 1 Comment
It’s summer so that usually means lots of great produce! Whether you have your own garden or shop at a farmer’s market, you’ll find an abundance of something. Right now in the Northeast, zucchini and blueberries are pretty abundant and soon we’ll be getting into bell peppers, corn, and tomatoes.
Here’s my favorite way to roast summer vegetables:
- 2 medium zucchini, sliced
- 1 bell pepper of any color cut into bite sized pieces
- 1/2 medium red onion (or a whole if you love onions like me) thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon italian seasoning
- salt and pepper to taste
Pre-heat oven to 400 degrees. Spread the vegetables out on a sheet pan in a single layer if possible and drizzle with olive oil and seasonings. Place in the oven for about 10 minutes then take it out to turn the vegetables over and move the onions around so they don’t stick to the sheet pan. Put it back in the oven for another 10 minutes and check it again. Usually this will be enough otherwise another 5 minutes will be more than enough.
Take the vegetables out and let them cool.
Here are some of my favorite ways to enjoy these veggies:
- Pair it with slices of fresh or smoked mozzarella cheese, fresh basil, a drizzle of balsamic vinegar to make a wrap. Ezekial wraps are an excellent choice. They are made from sprouted grains and contain no flour. They have a nutty flavor and have a 6 grams of protein per serving. Other great choices would be whole wheat and even brown rice wraps if you don’t eat wheat.
- Prepare a few eggs or egg whites and put the roasted veggies on top with a sprinkle of feta cheese.
- Serve as a side dish with dinner
Here’s a picture of some vegetables I roasted today.
I hope you’ll think of this recipe next time you’re shopping and see some great produce!