Roasted Summer Vegetables

I cannot believe it is July already! Time flies so fast, it felt like June came and went by like a flash. You can certainly feel the summer heat here in St. Louis. With the long July 4th weekend holiday that we have, people are busy swarming the pools, lake, downtown for Fair St. Louis concerts (which, by the way, will feature one of my favorite bands Maroon 5 on July 3rd, 8pm at the Arch grounds), or simply have friends and family over for a nice barbecue party. To complement the slabs of meat that will be grilled, I decided to post a very easy side vegetable dish that everyone will love. All it takes is 15 minutes max to prepare the veggies, put it in the oven and it will be done by the time the meat is finished grilling. Enjoy!

Roasted Summer Vegetables

modified from Barefoot Contessa How Easy Is That

 

  • 2 medium zucchinis
  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 1 fennel bulb
  • 1 small onion (preferably red)
  • 2 tbsp good olive oil
  • 1 tbsp minced garlic (3 cloves)
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 sprigs fresh thyme
  1. Preheat the oven to 375 degrees.
  2. Trim the ends of the zucchinis and cut them diagonally in 3/4-inch thick slices.
  3. Cut the peppers lengthwise in 1 1/2 inch-wide slices, discarding the core.
  4. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. [I did not put fennel bulb in my version of Roasted Summer Vegetables]
  5. Peel the onion and slice it in 1/4-inch thick rounds, leaving the slices intact.
  6. Place The vegetables in groups on a sheet pan. Drizzle with olive oil, add the garlic and toss gently, ensuring that the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. Do not crowd the vegetables, if they are crowded, they will steam rather than roast.
  7. Sprinkle with salt and pepper and place the thyme sprigs on top.
  8. Roast for 15 minutes. Turn each pice and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender.
  9. Sprinkle with extra salt and serve hot or at room temperature.
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