Best Summer Vegetables In Saffron Broth With Ricotta And Toasted Baguette Recipes

ROASTED SUMMER VEGETABLES

Roasted Summer Vegetables image

Provided by Ina Garten

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

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.

RUSTIC SUMMER VEGETABLE PASTA

Rustic Summer Vegetable Pasta image

My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil, divided
1 medium zucchini, cut into 3/4-inch pieces
1 medium yellow summer squash, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium eggplant, peeled and cut into 3/4-inch pieces
2 cups sliced fresh mushrooms
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
1 package (14-1/2 ounces) uncooked multigrain spaghetti
1/2 cup shredded Parmesan cheese

Steps:

In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.