I’m guessing its about that time where everyone’s summer garden is overflowing with all kinds of vegetables from tomatoes to zucchini. If you’re running low on ideas of what to make, this recipe is for you. Actually, this is so simple, I’m not even sure you can consider it a recipe. Sure, sometimes I like to buy the outlandish ingredients, and make long, complicated recipes just for fun, but I’m human too and sometimes I just want to throw a bunch of stuff in a pan and call it dinner.
Before I left for Chicago, I was trying to eat up all the stuff in my fridge so nothing went to waste. I had a bunch of garden vegetables so I just chopped them up, threw them in a pan with some olive oil and herbs, and stuck it in the oven. To beef up the meal a bit (no pun intended) I just heated up a couple of black bean burgers and called it a meal. Dinner doesn’t get much easier than that!
Simple Roasted Summer Vegetables
- Any combination of vegetables. I used 1 onion, 1 eggplant, 2 roma tomatoes, 1 large zucchini, and one red pepper. Other great options would be yellow or green bell peppers, summer squash, or mushrooms
- olive oil
- 1 tsp. garlic salt
- 1 tsp. fresh ground black pepper
- 1 tsp. fresh thyme, chopped
- 1 tsp. fresh parsley, chopped
- 1 tsp. fresh oregano, chopped
- 1 tsp. red pepper flakes
Preheat oven to 400 degrees. Chop all vegetables into similar sizes to ensure uniform cooking. Drizzle vegetables with olive oil until coated and sprinkle with garlic salt, pepper, thyme, parsley, oregano and red pepper flakes. Toss until evenly coated. Place vegetables in an oven proof skillet or on a baking sheet. Bake uncovered for 30 minutes.
Today is my last day of vacation before I head home to San Diego tomorrow. I had a great time in Chicago, as always, but am looking forward to cooler temps. and seeing my doggie. I have some exciting haps the ‘ol blog later on this week, so I hope you’ll click back over and see what’s going on!