Best Roasted Summer Vegetables Recipes

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 SUMMER VEGETABLES

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.

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL

Steps:

• Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
• Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
• Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

ROASTED TOMATOES STUFFED WITH SUMMER VEGETABLES

Steps:

• Heat the oven to 350 degrees F.
• To form the tomato shells, with a serrated knife, slice off the tops of the tomatoes and remove their cores. Using your index finger, remove and discard the seeds. Then, using a melon baller or a spoon, scoop out the pulp, transferring the juices and pulp to a small bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky. Set aside and wash your hands.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the corn and zucchini; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add the tomato mixture and cook, stirring occasionally, until it has been absorbed into the vegetable mixture and the skillet is dry, 3 minutes. Set aside to cool slightly. Place the goat cheese in a bowl. Add the vegetable mixture and chopped herbs. Stir until smooth and well-combined. Taste and adjust for seasoning with salt and pepper.
• Arrange the tomato shells, cut-side up, in a small casserole dish. Spoon some filling (about 1/3 cup, depending on the size of the tomato) into each tomato. Sprinkle the chips over the filling.
• Bake until the filling is heated through, the tomato shells are tender, and the topping is golden brown, 20 to 25 minutes. Serve immediately.

RICE SALAD WITH ROASTED SUMMER VEGETABLES

Steps:

• In large saucepan, stir wild rice into broth and bring to a boil.
• Reduce heat to low, cover and cook 15 minutes.
• Add brown rice, stir quickly and recover.
• Increase heat for one minute, then reduce heat to simmer and cook, without opening, 45 minutes.
• Remove from heat and let stand, without opening, 10 minutes.
• Wash and trim vegetables.
• Leave peel on eggplant.
• Pour oil into very large bowl.
• Cut vegetables into 3/4-inch dice, leaving cherry tomatoes whole, and toss with oil in bowl.
• Line a large, rimmed baking sheet with nonstick liner.
• (You can substitute oiled foil as a liner, but you will lose a lot of flavor.) Turn vegetables into pan.
• Turn oven on to 400 degrees.
• Roast vegetables in oven while heating for 15 minutes.
• Stir into single layer and return to oven for about 30 minutes more or until fairly dry and lightly browned.
• Cool in pan on rack until vegetables stop steaming.
• Scrape vegetables and all the browned juices into the large bowl.
• Add cooked rice, toss.
• In small bowl, whisk together dressing ingredients.
• Pour over rice and vegetables; mix well.
• Serve room temperature or chilled.

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL

Steps:

• Preheat oven to 450 degrees Fahrenheit. Divide squash, tomatoes, onions and garlic between two large baking sheets. Drizzle with oil and season with salt and pepper. Toss to coat. Roast until tender and starting to brown, 30 to 40 minutes.
• Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
• Add vegetables, butter, Parmesan, and basil to pasta. Toss gently to combine.

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

Steps:

• Prepare all your vegetables by slicing the eggplants, potatoes, and zucchini into ½" slices. Next, chop the onions and the garlic, cut the peppers into 1" chunks, and mince the fresh herbs.
• Preheat the oven to 375°F.
• Drizzle some of the olive oil into a large frying pan, set over medium heat. When the oil is hot, cook the eggplants for 5-6 minutes until they become soft and golden brown (you might need to add a bit more olive oil during the frying, as the eggplants absorb a good amount of olive oil as they cook). Transfer the eggplant to a large, ovenproof dish.
• To the same frying pan add some more olive oil, and, once the oil is heated, add the chopped onion and peppers. Cook for two minutes and add the garlic. Cook a few minutes more, then transfer to the baking dish.
• Add the potatoes and the zucchini to the baking dish-uncooked--and toss. Cut the tomatoes into chunks (or in half, if you are using cherry tomatoes), and add them to the dish along with the tomato passata, the dried and fresh herbs, and the remaining olive oil. Season everything generously with salt and pepper to taste and combine gently.
• Pour ¾ cup of the water into the corner of the baking dish then tilt it so the water distributes evenly.
• Bake for about 45-60 minutes, or, until the vegetables are soft and golden brown. Make sure to check the liquid in the dish (about half way through) and add the rest of the water if necessary. At the end of the cooking time, there should be just a little sauce at the bottom of the baking dish.
• Let the briam rest for 10 minutes or so to cool down slightly. Serve warm or at room temperature with some Greek Feta on the side and some delicious bread to mop up the sauce!

ROASTED SUMMER VEGETABLES

Steps:

• Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
• Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
• Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
• Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.

CROCK-ROASTED SUMMER VEGETABLES

Steps:

• Add all the vegetables to the slow cooker; add in the oil and basil.
• Season with salt and pepper to taste; toss to coat evenly.
• Cover and cook on HIGH 1 ½ to 2 hours or until the vegetables are just tender and still hold their shape.
• Serve sprinkled with the parsley and vinegar.

OIL ROASTED SUMMER VEGETABLES

Steps:

• Preheat oven to 375 Wash and dry vegetables, leaving stems intact. Arrange them in a shallow baking dish just large enough to hold them in a single layer. Drizzle with olive oil, then sprinkle coarse salt over all. (while it is possible to oversalt the dish, it can stand more salt than you might think. We use about 2 tbsp. Set the baking dish in the center of the over and bake until brown and slightly shriveled. Vegetables will not cook at the same rate. Zucchini and eggplant will be done in 30 minutes; potatoes can take longer. Remove individual vegetables as they become tender and arrange them on a serving plate. Cook to room temp and serve

ROASTED LEG OF LAMB WITH SUMMER VEGETABLES RECIPE - (4.8/5)

Steps:

• 1. Preheat oven to 200C. Using a sharp paring knife, make 18 to 20 slits all over the lamb. Insert one or two slices of garlic, followed by small sprigs of rosemary into each slit. 2. Season with salt and black pepper. Roast the lamb for 60 to 90 minutes depending on your preferred doneness. To determine doneness, insert a meat thermometer into the thickest part of the lamb to check its internal temperature. 120 to 130F for rare, 130 to 140F for medium rare, 140 to 150 for medium and 150 to 165F for well done. As there will be carryover cooking, remove your lamb 5 to 10 degrees before your desired internal temperature. Wrap it in foil and allow to rest for at least 30 minutes before serving. 3. While the lamb is resting, make the sauce. Transfer leftover lamb juices from the roasting tin to a sauce pan. Allow it to boil and reduce. Pour in white wine and when the alcohol has evaporated, add in chicken stock. Bring it to a boil again and reduce by half till thick and flavorful. Sieve the mixture and stir in mustard. 4. For roasted summer vegetables, place potatoes in a pot of salted boiling water. Cook for 10 minutes or until a skewer can easily poke through the potatoes. Drain and cover pot with a lid. Fluff the potatoes by shaking the pot vigorously for a few times. Transfer to a baking sheet. Cut vegetables into small pieces of the same size and add them onto the baking sheet along with the potatoes. Add in whole garlic and rosemary leaves. Season with salt and black pepper to taste. Drizzle a generous glug of olive oil over the vegetables and roast it for 50 minutes at 200C. Lastly, drizzle honey onto roasted vegetables and further bake for another 10 minutes till crisp, brown and slightly glossy. 5. Crave lamb into thin slices and serve with sauce and roasted summer vegetables.

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL

Steps:

• Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
• Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
• Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.