Easy Vegetable Recipes: Roasted Summer Vegetables

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.

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Easy Vegetable Recipes: Roasted Summer Vegetables

Course Side Dish

Cuisine American

Keyword easy vegetable side dish

Author Erin Myers

Ingredients

• A combination of any of the following:
• Zucchini
• Tomatoes
• Eggplant
• Summer Squash
• Salt and Pepper to taste
• 1-2 T. olive oil depending on the amount of vegetables used

Instructions

1. Preheat oven to 350 degrees.
2. While the oven heats, wash and dice vegetables into 1/2 inch cubes. Place on a foil-lined baking sheet.
3. Drizzle olive oil onto veggies, then sprinkle with the salt and pepper. Using your hands or a large spoon, toss the veggies to evenly coat them in the oil and seasonings.
4. Roast the veggies until tender, about 30-45 minutes, depending on amount of vegetables.

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 🙂