Easy Oven-Roasted Summer Vegetables

July 18, 2013
Roasting is a simple, delicious, and healthy way to prepare summer's bounty of fresh vegetables ... and it's especially tasty with all that garden zucchini and summer squash!  One taste, and you'll find yourself making these easy Oven-Roasted Summer Vegetables over and over again.

Easy Oven-Roasted Summer Vegetables Image


When it comes to vegetables, there's not much easier, or more delicious for that matter, than a big pan of roasted mixed vegetables.

And the beauty of the summer season is that we have such a huge variety of fresh vegetables available at our fingertips to cook up in this simple-yet-delicious way.  Like zucchini.  Or yellow summer squash.  Or green beans.  Or asparagus ...

The beauty of the summer season is that we have such a huge variety of fresh vegetables available at our fingertips to cook up in this simple-yet-delicious way.

The list of possibilities certainly goes on and on.

Roasting is probably my favorite way to enjoy summer's bounty of zucchini and summer squash.

I especially love the flavor of the extra-browned edges of roasted zucchini.  Well truth-be-told, I especially love the flavor of the extra-browned edges of about any roasted vegetable.

Roasted Vegetables with Zucchini Image

The other night I was visiting my parents, and got a wonderful dinner surprise ~ Mom made a huge batch of roasted mixed vegetables.  

As much as I totally love roasted vegetables, they're even that much better when someone else prepares them.

I was out on the deck with camera in hand {taking photos of some fabulous Double Blueberry Muffins Mom and I made together} when Mom walked out with this ginormous bowl of beautifully colorful vegetables, all cut up to make roasted vegetables for dinner.

"I'm making roasted vegetables for dinner," she said.  "Want to take pictures?"  

So ... I turned and took this impromptu photo of her hands holding the bowl of vegetables ... and I love it.  Sometimes it's the unplanned things that turn out to be our favorites.

Bowl of Mixed Vegetables Prepared for Roasting Image

Then I photographed Mom doing the rest of the process so Mom and I could share her roasted vegetables with you.

When preparing roasted vegetables, you can do just about any combination of vegetables you'd like.  

A lot of times, I take advantage of summer's abundance of zucchini and summer squash and do just those two vegetables together.  Sometimes I throw in onions or mushrooms with them.  Sometimes, I roast just asparagus.  Or just green beans.  It's pretty much a "whatever" kind of veggie cooking method! 

You can do just about any combination of vegetables you'd like ... But whatever veggies you choose, the method remains simple.

The method is nice like that.

Mom chopped up a whole bunch of different veggies for her roasted summer vegetables version.  But whatever veggies you choose, the method remains simple.  

Simply place cut up veggies in a bowl and drizzle them with olive oil.  Toss them to get them good and coated with the olive oil ...

Drizzling Vegetables with Olive Oil Image

Then spread the veggies out in a single layer on baking sheets ...

How to Roast Vegetables Image

The single layer thing is important.

You want to make sure not to crowd the pan.  See in the photo below how there's space between the veggies?

Crowded veggies = soggy, mushy veggies.

That's a good thing.

Space helps the veggies get a nice roast on them and keeps them from getting soggy.  Crowded veggies = soggy, mushy veggies.

How to Arrange Vegetables on a Baking Sheet for Roasting Image

Stick the veggies in the oven and roast away until the veggies get all tender, shrivel-y, and browned {or charred, as we like them} on the edges ...

Roasting Vegetables in the Oven Image

See all those charred edges?  Mmmmmm, that makes them soooo good.

Sprinkle the cooked veggies with some sea salt to finish them off.

We salt our roasted vegetables after  they're cooked, rather than before.  Why?

Because as the vegetables cook, salt sprinkled on them prior to cooking concentrates.  Which can easily lead to cooked vegetables that taste wayyyy too salty.  Been there, done that ... believe me.

So if you do choose to salt the vegetables prior to roasting, I suggest doing so with a very light hand.  Then taste your vegetables once done and add more salt, if needed.

Sprinkling Roasted Vegetables with Sea Salt Image

Once these beauties are out of the oven, get ready to enjoy a little oven-roasted summer vegetable heaven.  

Which in my case, is even more heavenly when made by Mom.

Roasted Vegetables Image
Thank you for stopping by The Kitchen is My Playground.  We'd love to have you back soon!



Roasted Summer Vegetables
(Printable recipe)
Ingredients
  • 1 medium-sized zucchini, cut in 1-inch chunks
  • 1 medium-sized yellow summer squash, cut in 1-inch chunks
  • 1/2 lb. asparagus, tough ends removed & cut in 2-inch lengths
  • 2 sweet bell peppers (red, yellow, or orange), cut in 1-inch chunks
  • 12 oz. fresh mushrooms, halved (small ones can be left whole)
  • 1 large onion, sliced vertically into chunks
  • 1 c. baby carrots, halved lengthwise
  • 1/4 c. extra-virgin olive oil
  • sea salt, to taste
Directions
  1. Place the cut-up vegetables in a large bowl. Drizzle olive oil over the vegetables and toss to evenly coat. If the vegetables seem dry, add a bit more olive oil.
  2. Spread the vegetables out in single layer on two jelly-roll baking pans, being sure to not crowd the pans. Bake at 425 degrees for approximately 25 - 35 minutes until vegetables are tender and some of the edges are charred, stirring the vegetables about every 10 minutes. 
  3.  Season to taste with sea salt before serving.
Note - You can use just about any combination of vegetables you'd like with this roasting method.  Change it up to suit your taste.

Enjoy!


5 comments

  1. Tracey, these roasted veggies look delicious! It is so true that the fresh produce available during the summer is one of the major things that make summer so enjoyable. Thanks for sharing how you roast your vegetables in this great post!

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    Replies
    1. Thank you so much, Lynn! You always share such kind words. I love having you here at The Kitchen is My Playground!

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  2. I love those photos, they make the vegetables look even more mouth watering! Yum!

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  3. I just learned the wonders of roasted veggies this year and can't believe I missed out for all those years!! Roasting brings out such amazing flavor and its so easy to do. Are there any veggies that don't taste amazing after roasting? I make mine (in the oven or on the grill) exactly like in your recipe. :) Sometimes we mix in some balsamic vinegar along with the olive oil. :)

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  4. My favorite summer side dish is roasted veggies. These look amazing! Thanks so much Tracey for sharing them at the Weekend Potluck last week. I can always count on you for delicious dishes. Have a terrific week!
    ~Kim

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