Roasted Summer Vegetables

By Yankee Magazine

Feb 09 2005


Makes 6 servings.


4 large unpeeled potatoes, cut into chunks
1 red onion, cut into wedges
3 tablespoons olive oil
1/2 teaspoon salt, plus to taste
pepper, to taste
1 tablespoon minced fresh thyme or rosemary
1 cup baby carrots, trimmed
1/2 pound pattypan or other squash slices
4 peppers, red, yellow, or green, sliced
2 lemons, sliced


Preheat oven to 425 degrees F. In 13×9 pan, toss potatoes and onion in 1 tablespoon olive oil, 1/2 teaspoon salt, pepper, and herbs. Roast 15 minutes. Add carrots, squash, peppers, and 2 tablespoons olive oil. Add salt and pepper to taste and half the lemon slices. Roast 45 minutes more, turning vegetables until tender. Garnish with lemon slices.