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Roasted Summer Vegetables

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Roasted Summer Vegetables

Yield: Makes 6 servings.

Ingredients

  • 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

Instructions

Preheat oven to 425 degrees F. In 13x9 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.


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