Best 5 Oil Roasted Summer Vegetables Recipes
Indulge in the vibrant flavors of summer with this collection of oil-roasted vegetable recipes. From tender zucchini and bell peppers to sweet cherry tomatoes and earthy eggplant, these dishes showcase the best of the season's bounty. Whether you're looking for a simple side dish or a hearty main course, these recipes have something for every taste.
**Roasted Summer Vegetables:** Experience the simplicity of roasted vegetables with this classic recipe. Toss your favorite vegetables with olive oil, salt, and pepper, then roast them until tender and caramelized. Enjoy them as a side dish or add them to salads, pasta, or grain bowls.
**Vegetable Skewers:** Create colorful and flavorful vegetable skewers that are perfect for grilling or roasting. Choose your favorite vegetables, such as zucchini, tomatoes, mushrooms, and bell peppers, and skewer them with rosemary or thyme sprigs. Drizzle with olive oil and season with salt and pepper before cooking.
**Vegetable Tian:** This elegant French dish is a delightful way to showcase summer vegetables. Layer thinly sliced zucchini, eggplant, tomatoes, and bell peppers in a baking dish, then top with a mixture of olive oil, garlic, and herbs. Bake until the vegetables are tender and the top is golden brown.
**Roasted Vegetable Pasta:** Transform roasted vegetables into a satisfying and wholesome pasta dish. Roast a medley of vegetables, such as broccoli, carrots, and zucchini, then toss them with cooked pasta, olive oil, garlic, and Parmesan cheese. Finish with a sprinkle of fresh herbs for a flavorful and nutritious meal.
**Vegetable Curry:** Embrace the vibrant flavors of India with this vegetable curry. Sauté onions, garlic, and spices, then add roasted vegetables, such as cauliflower, sweet potatoes, and chickpeas. Simmer in a creamy tomato sauce until the vegetables are tender and the sauce is rich and flavorful. Serve with rice or naan bread.
**Roasted Vegetable Salad:** Enjoy the freshness of summer in this roasted vegetable salad. Roast a variety of vegetables, such as asparagus, Brussels sprouts, and beets, then toss them with a tangy vinaigrette dressing. Add crumbled goat cheese or feta cheese for a creamy touch and top with toasted walnuts or almonds for a crunchy texture.
Each of these oil-roasted summer vegetable recipes offers a unique and delicious way to savor the flavors of the season. Whether you're looking for a simple side dish or a hearty main course, these dishes are sure to please.
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
ROASTED VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Provided by Saundra
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
SHEET-PAN ROASTED SUMMER VEGETABLES
This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g
ROASTED VEGETABLES
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time
Provided by Barney Desmazery
Categories Side dish
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
- Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
Tips:
- Choose the right vegetables: Vegetables that roast well include zucchini, eggplant, bell peppers, carrots, potatoes, and onions. Avoid vegetables that are too delicate, such as leafy greens or tomatoes.
- Cut vegetables evenly: This will help them cook evenly. Cut vegetables into bite-sized pieces or slices.
- Toss vegetables with oil and seasonings: This will help them brown and develop flavor. Use a good quality olive oil and your favorite seasonings, such as salt, pepper, garlic powder, and paprika.
- Roast vegetables at a high temperature: This will help them caramelize and get crispy. Roast vegetables at 425°F (220°C) for 20-30 minutes, or until they are tender and browned.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast. Roast the vegetables in a single layer so that they have room to brown.
- Stir the vegetables occasionally: This will help them cook evenly. Stir the vegetables every 10-15 minutes.
- Serve vegetables immediately: Roasted vegetables are best served immediately, while they are still hot and crispy.
Conclusion:
Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a little planning, you can have a delicious and nutritious roasted vegetable dish on the table in no time.
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