ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #side-dishes #vegetables #summer #vegetarian #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #peppers #squash
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Andleeb Raza
[email protected]I've made this recipe several times and it's always a hit. The vegetables are always cooked perfectly and the flavor is amazing.
Destiny Gamble
[email protected]This recipe is a great way to get a healthy meal on the table quickly and easily.
Samir Singh
[email protected]I love this recipe because it's so versatile. I can add any vegetables that I have on hand.
Ahsan Ch
[email protected]This recipe is a great way to use up leftover vegetables.
Shamim Islam
[email protected]I'm not a fan of this recipe. The vegetables were not cooked evenly and the flavor was off.
Monalisa Dani
[email protected]This recipe was too complicated. I don't think it's worth the effort.
Aa-ces kafle
[email protected]I found this recipe to be bland. I had to add a lot of salt and pepper to make it taste good.
Samuel Asinyo
[email protected]I'm not sure what I did wrong, but my roasted vegetables turned out mushy.
Charlene strydom
[email protected]This recipe is a keeper. I will definitely be making it again and again.
Umer Ali
[email protected]I'm so glad I found this recipe. It's a healthy and delicious way to cook vegetables.
Jesus Solorzano
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables.
Georga Mulholland
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The vegetables are always cooked perfectly and the flavor is amazing.
Nokwamda AGBheBhe
[email protected]I made this recipe for a potluck and it was a hit. Everyone loved the vegetables.
Lisa Chew
[email protected]This recipe was easy to follow and the vegetables turned out great.
Joseph Nhlapo
[email protected]I'm not a huge fan of vegetables, but these roasted vegetables were amazing. The flavors were perfect. I will definitely be making this recipe again.
Kalumba Blessings
[email protected]The roasted vegetables were so flavorful and delicious. I will definitely be making this recipe again.
Mike Adkins
[email protected]This recipe is a great way to use up all the fresh summer vegetables that are in season. I especially love the combination of zucchini, tomatoes, and corn.