Roasted Summer Vegetables

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Total Time
30mins
Prep
10 mins
Cook
20 mins

These veggies make a great side dish, used in salads, sandwiches or roasted chicken. From Southern Living Magazine

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Ingredients

Nutrition

Directions

  1. 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.
  2. 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.
  3. Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
  4. Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.
Most Helpful

5 5

WOW! All I can say is WOW! Thanks for posting.
So easy to make, and so so good.
We had a ton of veg to use from the garden and this recipe was it.
I used yellow, and zukes, onion, carrot, and parsnip.
I can not wait to make this again.
A real keeper!

5 5

I used this recipe loosely to roast up some veggies. I will use the leftovers to make your veggie sandwich tomorrow. Very nice! Made for KK's Grilling game.

5 5

We loved the fresh herbs in this recipe. I threw in a few mushrooms that needed to be used up- very easy to do, and tasty!