Now that we are members of a CSA, I’m on the lookout for easy vegetable recipes that I can make on a weeknight that don’t take too much time.
Let’s face it, it’s already a struggle just to get the main course on the table each night…now that I’m not making veggies out of a bag from the freezer, dinner takes even longer to prepare. That’s why I love this roasted summer veggie recipe…I can prepare all the veggies and then stick them in the oven to cook on their own while I work on the main course!
This is actually more of a method than an actual recipe because you can switch up the ingredients, depending on what you have in your CSA box or what is available at your local grocery store.
You don’t have to just save this for the summer either…I do this with root vegetables in the winter as well 🙂
Easy Vegetable Recipes: Roasted Summer Vegetables
This particular day, I happened to have a couple of tomatoes and zucchini on hand, so that’s what I used. This dish also works well with eggplant (and it’s so easy to trick the kids into trying it!) and summer squash, and you can mix and match all of them. Just dice the veggies into about 1/2 inch cubes.
Place the cut vegetables on a foil-lined baking sheet (for easy clean up!), then drizzle them with some olive oil and sprinkle on some salt and pepper to taste. Again, the amounts will vary, but for a 15X12 baking sheet, I usually use 1-2 tablespoons of oil and about 1 teaspoon of salt and 1/2 teaspoon of pepper. Roast the veggies at 350 degrees for 25-45 minutes, until they are tender.
This has got to be one of the most easy vegetable recipes ever! Not only does it make a pretty and colorful side dish, but I usually have an easier time getting my kids to eat this than when I prepare veggies another way.
I hope you get a chance to try this out soon! Look for more easy vegetable recipes on the blog soon as I work my way through our CSA share 🙂