- Root vegetables
- Potato side dishes
- Roast potatoes
Courgettes, potatoes, peppers, carrots, onion and tomatoes are roasted with herbs, olive oil and lemon juice to create this flavourful vegetable side dish.
1 person made this
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon thyme leaves
- 1 teaspoon marjoram leaves
- 1 teaspoon freshly chopped chives
- salt and pepper to taste
- 2 courgettes, sliced into 1cm thick rounds
- 3 potatoes, sliced into wedges
- 3 tomatoes, sliced into wedges
- 150g carrots, sliced into 1cm thick rounds
- 2 red or green peppers, sliced into strips
- 1 onion, sliced into thin wedges
MethodPrep:5min ›Cook:35min ›Ready in:40min
- Preheat oven to 200 C / Gas 6.
- In a large mixing bowl, combine olive oil, lemon juice and herbs. Add prepared vegetables into the bowl; toss well to cover with oil.
- Arrange the vegetables in a roasting tin. Cook for 20 to 35 minutes, or until onions have caramelised and potatoes are cooked through.
Reviews & ratingsAverage global rating:(5)
Roasted Summer Vegetables - The Best Summer Side Dish!
LAST UPDATED: June 23, 2019 PUBLISHED: June 23, 2019 By Pam Greer 10 Comments As an Amazon Associate I earn from qualifying purchases.
Zucchini, yellow squash and tomatoes are so delicious in this simple roasted summer vegetables. Meltingly tender and sweet vegetables, it will become your favorite summer side dish recipe!
- 1 ½ pounds new potatoes, quartered
- ½ cup baby carrots
- 1 small onion, cut into wedges
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon dried oregano
- salt and pepper to taste
- ½ small eggplant, quartered and cut into 1/2-inch st
- 1 red bell pepper, cut into 1/2-inch wide strips
Preheat oven to 450 degrees F (230 degrees C).
Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.
Roasted summer vegetables are a great go-to side dish. They go with grilled fish or chicken, veggie burgers (like my Sweet Potato and Black Bean Burgers or Black Bean Beet Burgers), or steaks. You can also serve them in a grain bowl with brown rice or quinoa and beans.
Be sure to add a squeeze of fresh lemon juice before enjoying them, as this really brings out their flavor!
Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.
Roasted Cherry Tomato Sauce with Fresh Herbs
The original post for this Roasted Cherry Tomato Sauce was published in September 2017. The photos and recipe have been updated as part of a seasonal collaboration with a group of food bloggers. Most of the original writing remains.
The end-of-summer tomatoes in Minnesota have just been so good this year! And this recipe is the perfect way to savor the flavor of summer&rsquos best produce.
You can even freeze jars of this Roasted Cherry Tomato Sauce to use throughout the winter to make the coldest days a little warmer. It&rsquos creamy, it&rsquos dreamy, and tastes great on zoodles, pasta, or spaghetti squash.
While I would hope that my mother (who is 100% Italian) would approve of this recipe, I have to admit that it doesn&rsquot compare to her homemade &ldquogravy.&rdquo But it was my best attempt -)&hellip
From a nutrition standpoint, though, this recipe is a winner. The roasted tomatoes in the sauce are chock full of nutrients, especially the antioxidant lycopene. Eating foods with lycopene (i.e. tomatoes and watermelon) may improve heart health and help prevent cancer.
Plus, other common ingredients in tomato sauce, such as garlic and herbs, can fight inflammation. Not bad for a simple sauce, huh?
To reap these health benefits, all you need is six ingredients, an oven, a blender, and a jar. High powered blenders like the Vitamix work best for creating smooth, creamy tomato sauce!
The coolest thing about this recipe is that the color of the sauce will depend on the tomatoes you use. I picked up several containers of cherry tomatoes from the farmers market to make the sauce pictured here. Since the tomatoes were a mixture of orange and red, they made for a orange-red-yellowish sauce!
I&rsquod love to see the color of your sauce if you make this recipe! Post a photo to Instagram or Facebook and tag me. If you like this recipe, you should also check out the Hidden Veg Pasta Sauce and Canned San Marzano Tomato Sauce.
Grilled Summer Vegetable Salad
Yesterday we showed you how to make herb-infused oils that can be used to add some great flavors to grilled vegetables – and today we’re sharing our recipe for a Grilled Summer Vegetable Salad.
We’ve taken all of those different herb-flavored grilled vegetables – corn, eggplant, zucchini, asparagus and peppers – and then combined them with fresh tomatoes and basil. We also crumbled some blue cheese over the veggies – but you can also use goat cheese, feta, or any other crumbly cheese you like.
Finally, everything is tossed together with a simple dressing made from more of those herb-infused oils, plus the addition of freshly squeezed lemon juice and a little Dijon mustard. It’s the perfect light and refreshing dressing to complement the smoky flavors of the grilled vegetables.
This grilled summer vegetable salad recipe is completely flexible so feel free to get creative in the kitchen! Make this salad with whatever favorite vegetables you and your family enjoy (the grilling technique is the same).
- 1. Preheat the oven at 180◦ C.
- 2. Place the sliced tomatoes and garlic in the baking tray.
- 3. Pour olive oil.
- 4. Oven roast for 15 minutes, till the tomatoes leave their peel.
- 5. Once the tomatoes are done, set aside to cool.
- 6. Blend in a food processor the tomatoes, garlic, peppercorn, mixed herbs.
- 7. Prepare a smooth puree by adding a little water.
- 8. Place the puree on the flame.
- 9. Add salt. Adjust the consistency.
- 10. Serve hot laced with fresh cream and garnished with a swirl of mixed herbs.
You may add a little sugar, if desired.
Serve this delicious soup hot with a bread of your choice.
How To Make Pasta and Beans
Easy Roast Courgettes Recipe
I never really like courgettes as a child but having seen the courgette recipes by Jamie Oliver and experimenting over the years, this recipe for Roasted Parmesan Courgettes is now my go to. Having seen how other chefs and cooks use this brilliant ingredient I felt encouraged to have a go. Since pairing them with a sprinkling of cheese I am convert. Now I adore courgettes. If you cut these up in to chip shapes you could get some really nice vegetable style chunky cheesy chips.
Can anyone grate Parmesan without eating a little bit as you go? It’s looking with wine you always have a little bit as you go. Or is that just me?