This delicious roasted vegetable recipe by Ina Garten is quick, simple, and perfect for a light, nutritious meal or side dish. Packed with vibrant flavors, it features crisp-tender zucchinis, sweet peppers, and aromatic thyme. Easily adaptable with whatever veggies you have on hand, it’s a flexible, go-to dish that’s as versatile as it is flavorful!
Recipe 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 tbsp good 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?
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the zucchinis / courgettes: Trim the ends and cut diagonally into ¾-inch (2 cm) thick slices. (They may seem large but will shrink during roasting.)
- Slice the bell peppers / capsicums: Cut them lengthwise into 1½-inch (4 cm) wide slices, discarding the cores and seeds.
- Prepare the fennel bulb: Trim off the stalks and cut the bulb into 1-inch (2.5 cm) wedges through the core (this keeps the pieces intact).
- Slice the onion: Peel the onion and slice into ¼-inch (0.5 cm) thick rounds, keeping the slices intact.
- Arrange the vegetables: Place all the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the minced garlic, and toss gently to coat.
- Spread and season: Spread the vegetables in a single layer across two sheet pans to prevent overcrowding (overcrowding causes steaming instead of roasting). Sprinkle with kosher salt and freshly ground black pepper, then place the thyme sprigs on top.
- Roast the vegetables: Roast in the oven for 15 minutes. Turn each piece over and continue roasting for another 5–10 minutes, or until the vegetables are crisp-tender.
- Serve and enjoy: Sprinkle with extra salt, if desired, and serve hot or at room temperature. These roasted vegetables are a perfect addition to any meal!
Recipe Tips:
- Cut vegetables evenly: Slice all the vegetables to similar thicknesses so they cook evenly. Uneven pieces may leave some undercooked and others overdone.
- Don’t overcrowd the pan: Spread the vegetables out in a single layer on the sheet pans. Overcrowding traps steam and prevents them from roasting properly.
- Turn halfway for even cooking: Flip the vegetables after 15 minutes to ensure they roast evenly on both sides and develop a golden, caramelized finish.
- Use fresh thyme: Fresh thyme sprigs add a burst of flavor. Place them on top of the vegetables to infuse their aroma during roasting.
- Serve immediately or room temperature: These vegetables taste best when served hot or at room temperature. Avoid refrigerating for too long to keep their roasted texture intact.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Roasted Summer Vegetables cool to room temperature. Store them in an airtight container and refrigerate for up to 3 days.
- Reheat: Place the vegetables in a microwave-safe dish, cover loosely, and heat on medium power for 1–2 minutes, stirring halfway through.
Nutrition Facts
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 550mg
- Total Carbohydrate: 14g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 3g
Check out More Recipes:
Ina Garten Roasted Summer Vegetables
Description
This delicious roasted vegetable recipe by Ina Garten is quick, simple, and perfect for a light, nutritious meal or side dish. Packed with vibrant flavors, it features crisp-tender zucchinis, sweet peppers, and aromatic thyme. Easily adaptable with whatever veggies you have on hand, it’s a flexible, go-to dish that’s as versatile as it is flavorful!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the zucchinis / courgettes: Trim the ends and cut diagonally into ¾-inch (2 cm) thick slices. (They may seem large but will shrink during roasting.)
- Slice the bell peppers / capsicums: Cut them lengthwise into 1½-inch (4 cm) wide slices, discarding the cores and seeds.
- Prepare the fennel bulb: Trim off the stalks and cut the bulb into 1-inch (2.5 cm) wedges through the core (this keeps the pieces intact).
- Slice the onion: Peel the onion and slice into ¼-inch (0.5 cm) thick rounds, keeping the slices intact.
- Arrange the vegetables: Place all the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the minced garlic, and toss gently to coat.
- Spread and season: Spread the vegetables in a single layer across two sheet pans to prevent overcrowding (overcrowding causes steaming instead of roasting). Sprinkle with kosher salt and freshly ground black pepper, then place the thyme sprigs on top.
- Roast the vegetables: Roast in the oven for 15 minutes. Turn each piece over and continue roasting for another 5–10 minutes, or until the vegetables are crisp-tender.
- Serve and enjoy: Sprinkle with extra salt, if desired, and serve hot or at room temperature. These roasted vegetables are a perfect addition to any meal!
Notes
- Cut vegetables evenly: Slice all the vegetables to similar thicknesses so they cook evenly. Uneven pieces may leave some undercooked and others overdone.
- Don’t overcrowd the pan: Spread the vegetables out in a single layer on the sheet pans. Overcrowding traps steam and prevents them from roasting properly.
- Turn halfway for even cooking: Flip the vegetables after 15 minutes to ensure they roast evenly on both sides and develop a golden, caramelized finish.
- Use fresh thyme: Fresh thyme sprigs add a burst of flavor. Place them on top of the vegetables to infuse their aroma during roasting.
- Serve immediately or room temperature: These vegetables taste best when served hot or at room temperature. Avoid refrigerating for too long to keep their roasted texture intact.
Ina Garten Roasted Summer Vegetables