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Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Easy Roasted Summer Vegetables

June 16, 2018

Easy Roasted Summer Vegetables
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Cut down on meal time prep with these make ahead Easy Roasted Summer Vegetables.

This technique is great for everyday meals and family style entertaining.Slice peppers and eggplant into thick slices, half artichoke hearts and just add olive oil, salt and pepper to baby carrots . Easy roasted summer vegetables recipe at diginwithdana.comUse foil for easy clean up to roast these delicious vegetables. Easy roasted summer vegetables at diginwithdana.com


Bundle bright, colorful vegetables onto one large platter over a bed of rice, quinoa or greens.

Serve easy roasted summer vegetables hot cold or room temp on a big platter, family style. over your favorite grains or greens. Easy roasted summer vegetables recipe at diginwithdana.com

One and done:

I like to make a variety of vegetables once a week on Sunday or Monday and enjoy vegetables hot, cold or room temperature all week long,

Roasted Vegetable Platter tip:

Add a shock of green!

Look at these roasted vegetables.

The sky's the limit to the variety of easy roasted summer vegetables you can make ahead and enjoy all summer long. Recipe and photos at diginwithdana.com

Prep these roasted vegetables at the start of the week for easy meal planning all week long. Recipe and ideas at diginwithdana.com

They look good but something’s missing; they need a dose of vibrant green.

Add a pop of green to your vegetable platter with these sweet crunchy snap peas. Easy roasted summer vegetables recipe at diginwithdana.com

The answer:

Add a few blanched snap peas or green beans to the mix for a brighter visual and added crunch!

Easy Roasted Summer Vegetables

  • Solve “What to serve with the main course?”
  • Give you options all week long!
  • Make a great gluten free, vegan main dish.

Food for thought- vegetable suggestions for easy roasted summer vegetables at diginwithdana.com

Use this list as a vegetable guide:

  • peppers
  • onions
  • mushrooms
  • fennel
  • zuchinni or yellow squash
  • butternut or other squashes
  • white or sweet potatoes
  • broccoli/cauliflower
  • asparagus
  • cabbage wedges/brussel sprouts
  • cherry or roma tomatoes

Now it’s your turn to roast vegetables!

Pin and Dig In!

easy roasted summer vegetables

Products I LOVE that make roasting easy & delicious:

  • Nordic Ware Half Sheets ( 2 pack)
  • Avocado Oil
  • Balsalmic Vinegar
  • Long Rubber Spatula

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Easy Summer Roasted Vegetables

  • Author: Dana
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
Easy Roasted Summer Vegetables at diginwithdana.com

Use this recipe as a “roadmap” to create your own brightly colored roasted vegetable medley, not just in summer, but all year long! Great made ahead and reheated or served at any temperature.

Ingredients

  • 2–3 bell peppers (red, orange, yellow)
  • 1 can artichoke hearts
  • 2 large portobello mushrooms
  • 15 baby carrots
  • 1 medium eggplant and or 2 large zucchini
  • 1–2 red onions
  • olive or avocado oil
  • balsalmic vinegar
  • kosher salt
  • freshly ground pepper
  • 1 pound fresh snap peas or green beans
  • fresh herbs and lemons (optional garnish)

Instructions

  1. Preheat oven to 375 F. Line 2 or 3 sheet pans with foil and set aside.
  2. Cut the peppers into four large slices, removing core and seeds.
  3. Slice artichoke hearts in half.
  4. Slice eggplants and or squash in half, then cut each half into one inch half moons. (To take out bitterness, you may place slices in a colander with a 1/2 teaspoon of salt and let drain 10 minutes.)
  5. Peel onions and slice into 1/4 inch rounds. (Transfer onions to sheet tray with a spatula to keep rounds intact.)
  6. Spread out vegetables in a single layer on sheet pans. (Overcrowded vegetables will steam instead of roast.)   Hand toss each group with 1-2 tablespoons oil and 1 teaspoon vinegar, then add some salt and pepper to taste. (Don’t over salt- you can add more salt after cooking if needed!)
  7. Roast vegetables in two groups or use two ovens to roast all at the same time.
  8. Roast for fifteen minutes, turn each piece over and return to oven another five to ten minutes, until vegetables are cooked through.  Let cool, taste and add more salt if needed.
  9. Easy family style serving: Place vegetables in groups on a large serving tray over your favorite grains, beans or greens. Garnish with fresh herbs like oregano or thyme and lemon wedges.
  10. Make ahead, arrange on oven safe platter, cover, and refrigerate. Before serving, reheat, covered with foil, at 350 F until heated through or serve cold or at room temperature.

 

Notes

Adapted from Ina Garten’s Roasted Summer Vegetables, How Easy is That?

Nutritional information for Easy Roasted Summer Vegetables. Calories and fat will vary with the amount of vegetables and oil you use. Nutrition facts based on roughly 1 T avocado oil per person. Recipe and variations at diginwithdana.com
Nutritional information for Easy Summer Roasted Vegetables. Calories and fat will vary with the amount of vegetables and oil you use. Nutrition facts based on roughly 1 T avocado oil per person.

Can be made...

Gluten FreeHealthyVeganVegetarian

2 Comments

Comments

  1. Dana says

    June 17, 2018 at 5:09 PM

    My friend Shannon wrote:
    Loved reading this and am actually prepping veggies right now for our cookout. One more for your list that is one of our roasted favorites, OKRA! I toss it in coconut oil and either roast or grill it. Sprinkle with a little truffle salt and it is so yummy.

    Thanks Shannon!

    Reply
    • Shannon Woodward says

      June 18, 2018 at 8:56 AM

      Thanks for adding that, Dana! Yesterday was a fun filled day and the roasted veggies were such a treat.

      Reply

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Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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