Roasted Summer Vegetables
One of my favorite ways to cook any kind of vegetable is to roast it. A lot of people roast winter vegetables, but summer vegetables are just as delicious roasted, it intensifies their flavors and makes them even more delicious! It is a simple say to make vegetables that everyone will enjoy. The recipe I am sharing with you today for roasted Summer vegetables is versatile. It can be served as a side dish alongside a protein for a healthy option, or you may toss it with cooked pasta and a little olive oil, lemon juice and sea salt for a quick dinner. Or, you can save the leftovers and include them on a sandwich or wrap. If you have bought a bunch of veggies and don’t know what to do with them, give this method of preparation a try. And, of course you can add in your favorites as well, if they are not listed.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 400F degrees. Oil a sheet pan. Toss the veggies with just enough olive oil to coat, and sea salt to taste, and garlic, and spread out on the sheet pan. Place in the oven and roast for about 30-40 minutes until the veggies are tender and starting to brown at the edges. Let cool slightly, and serve!
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- Side Dish