Name: Barefoot Contessa Roasted Summer Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 4 min
Ingredients: 2 medium zucchinis, trimmed and sliced diagonally (¾-inch thick); 1 red bell pepper, sliced lengthwise (1½-inch wide); 1 yellow or orange bell pepper, sliced lengthwise (1½-inch wide); 1 fennel bulb, trimmed and cut into 1-inch wedges; 1 small red onion, peeled and sliced into ¼-inch-thick rounds; 2 tbsp olive oil; 1 tbsp minced garlic (3 cloves); 1 tsp kosher salt; ½ tsp freshly ground black pepper; 4 sprigs fresh thyme

This easy, nutritious side dish features roasted summer vegetables like zucchini, bell peppers, fennel, and red onion. Seasoned simply with olive oil, garlic, and fresh thyme, it brings out their natural sweetness. Customize with your favorite seasonal veggies for a versatile addition to any meal.

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Ingredients Needed

2 medium zucchinis, trimmed and sliced diagonally (¾-inch thick)
1 red bell pepper, sliced lengthwise (1½-inch wide)
1 yellow or orange bell pepper, sliced lengthwise (1½-inch wide)
1 fennel bulb, trimmed and cut into 1-inch wedges
1 small red onion, peeled and sliced into ¼-inch-thick rounds
2 tbsp olive oil
1 tbsp minced garlic (3 cloves)
1 tsp kosher salt
½ tsp freshly ground black pepper
4 sprigs fresh thyme

How To Make Roasted Summer Vegetables

Prep the oven and pan: Preheat the oven to 375°F (190°C). Line two sheet pans with parchment paper.
Cut the vegetables: Trim and cut the zucchinis, peppers, fennel, and onion as directed, keeping slices intact when possible.
Season and arrange: Place vegetables in groups on the sheet pans. Drizzle with olive oil, add minced garlic, and toss gently to coat. Spread in a single layer—use two pans to avoid overcrowding.
Roast the vegetables: Sprinkle with salt and black pepper. Place thyme sprigs on top and roast for 15 minutes. Flip each piece and roast for another 5-10 minutes until crisp-tender.
Serve: Sprinkle with extra salt if needed. Serve hot or at room temperature.

Barefoot Contessa Roasted Summer Vegetables

Recipe Tips

Prep the oven and pan: Preheat the oven to 375°F (190°C). Line two sheet pans with parchment paper.
Cut the vegetables: Trim and cut the zucchinis, peppers, fennel, and onion as directed, keeping slices intact when possible.
Season and arrange: Place vegetables in groups on the sheet pans. Drizzle with olive oil, add minced garlic, and toss gently to coat. Spread in a single layer—use two pans to avoid overcrowding.
Roast the vegetables: Sprinkle with salt and black pepper. Place thyme sprigs on top and roast for 15 minutes. Flip each piece and roast for another 5-10 minutes until crisp-tender.
Serve: Sprinkle with extra salt if needed. Serve hot or at room temperature.

How To Store & Reheat Leftovers

Refrigerate: Store leftover roasted vegetables in an airtight container for up to 4 days.
Reheating: Reheat leftover roasted vegetables at 375°F for 5-7 minutes or in a skillet over medium heat until warm.

Nutrition Facts

Serving Size: 1 serving (approximately 128g)

Calories: 320
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 360mg
Total Carbohydrate: 25g
Dietary Fiber: 7g
Sugars: 2g
Protein: 11g

Try More Recipes:

Barefoot Contessa Roasted Summer Vegetables

Author: Hamdi Saidani Cooking Method:Roasting Cuisine:British Courses:Side Recipe Keys: B Barefoot Contessa Roasted Summer Vegetables

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings: 4 minutesCalories:120 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 medium zucchinis, trimmed and sliced diagonally (¾-inch thick)
1 red bell pepper, sliced lengthwise (1½-inch wide)
1 yellow or orange bell pepper, sliced lengthwise (1½-inch wide)
1 fennel bulb, trimmed and cut into 1-inch wedges
1 small red onion, peeled and sliced into ¼-inch-thick rounds
2 tbsp olive oil
1 tbsp minced garlic (3 cloves)
1 tsp kosher salt
½ tsp freshly ground black pepper
4 sprigs fresh thyme

Instructions

Prep the oven and pan: Preheat the oven to 375°F (190°C). Line two sheet pans with parchment paper.
Cut the vegetables: Trim and cut the zucchinis, peppers, fennel, and onion as directed, keeping slices intact when possible.
Season and arrange: Place vegetables in groups on the sheet pans. Drizzle with olive oil, add minced garlic, and toss gently to coat. Spread in a single layer—use two pans to avoid overcrowding.
Roast the vegetables: Sprinkle with salt and black pepper. Place thyme sprigs on top and roast for 15 minutes. Flip each piece and roast for another 5-10 minutes until crisp-tender.
Serve: Sprinkle with extra salt if needed. Serve hot or at room temperature.

Notes

Cut Vegetables Uniformly: Ensure even cooking by chopping vegetables into similar-sized pieces.
Avoid Overcrowding: Spread vegetables in a single layer on the baking sheet to promote roasting instead of steaming.
Preheat the Oven: Start roasting in a fully preheated oven for optimal texture and flavor.
Use Fresh Herbs: Incorporate fresh thyme or other herbs to enhance the dish’s aroma and taste.
Toss Mid-Roast: Flip vegetables halfway through cooking for uniform browning.
Serve: Sprinkle with extra salt if needed. Serve hot or at room temperature.

Keywords:Barefoot Contessa Roasted Summer Vegetables