Roasted Summer Vegetables Recipe

Name: Roasted Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchinis; 1 red bell pepper, preferably Holland; 1 yellow or orange bell pepper, preferably Holland; 1 fennel bulb; 1 small red onion; 2 tablespoons good olive oil; 1 tablespoon minced garlic (3 cloves); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 sprigs fresh thyme

Servings: persons

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

1
Preheat the oven to 375 degrees F.
2
Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices.
3
(The slices will seem large, but theyll shrink while they cook.)
4
Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core.
5
Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges.
6
(Cutting through the core keeps the pieces intact.)
7
Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
8
Place the vegetables in groups on a sheet pan.
9
Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil.
10
Spread the vegetables in one layer on 2 sheet pans.
11
(If theyre crowded, theyll steam rather than roast.)
12
Sprinkle with the salt and pepper and place the thyme sprigs on top.
13
Roast for 15 minutes.
14
Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender.
15
Sprinkle with extra salt and serve hot or at room temperature.
16
Note: This recipe was doubled for this episode.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium zucchinis, 1 red bell pepper, preferably Holland, 1 yellow or orange bell pepper, preferably Holland, 1 fennel bulb, and more.

Yes, Roasted Summer Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Summer Vegetables

How did you like this recipe?

Frequently Asked Questions