I often roast winter vegetables in the oven but I usually grill summer vegetables. I have a grill pan and just toss sliced or cubed vegetables with olive oil, salt and pepper and then grill until done. Sometimes the grill is full though! Last month I grilled two racks of ribs and had no room left for the vegetables so I oven-roasted summer vegetables instead of grilling them.
Preheat the oven to 375 or 400 while you are cutting up the vegetables. The vegetables are flexible if you are baking something else that needs a specific temperature.
I used a mix of vegetables: red onion, yellow, red and green bell peppers, fennel and zucchini. Cut the zucchini a bit thicker than you might otherwise as it will cook down. Toss them with some olive oil, salt and pepper. Add some minced garlic and/or herbs if you’d like.
Roast about 15 minutes, turn everything over and cook another 10 minutes or so.
These were served with slow-grilled ribs, baked beans, and cornbread.
And birthday cake!
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