Roasted Summer Vegetables Recipe
Oven-roasted summer vegetables: a very simple and absolutely delicious recipe.
Every summer, I love making this roasted vegetable recipe; I never get tired of it. It’s the kind of simple dish that requires nothing more than some beautiful seasonal vegetables, good olive oil, fresh herbs, and a little patience while they cook. In return, the oven does all the work, yielding vegetables that are incredibly tender, slightly charred at the edges, and almost confit-like. Honestly, it’s hard to find a more delicious dish that requires so few ingredients and so little technique.
I first shared this recipe on the blog ten years ago. Since it has become a summer staple in my home – and yours, too – I wanted to give it a little refresh. I took the opportunity to retake the photos and add a beautiful head of garlic from the Drôme region that I had left over after making my garlic confit. It was the perfect chance to rediscover a recipe I still love just as much.
The concept is simplicity itself. I choose the summer vegetables that appeal to me: zucchini, eggplant, tomatoes (large, firm-fleshed ones or cherry tomatoes), bell peppers, onions, and a few cloves of garlic – or even a whole head, if I have one on hand. I cut everything into fairly uniform pieces before seasoning generously with good olive oil, salt, pepper, and herbs like thyme, rosemary, oregano, or basil, depending on what I have available. Then, all that’s left is to let it all cook gently in the oven so the vegetables roast evenly, become wonderfully tender, and develop those slightly caramelized flavors that make all the difference.
They were so delicious – roasted, grilled, almost confit… just thinking about them makes my mouth water. It’s exactly the kind of recipe that pleases everyone at the table and pairs perfectly with any summer meal.
Roasted Summer Vegetables Recipe
What ingredients do you need to prepare this delicious recipe for oven-roasted summer vegetables?
- eggplant
- zucchini
- tomatoes (such as “Oxheart” or cherry tomatoes)
- a bell pepper
- a red onion
- garlic cloves or a whole head of garlic
- salt and pepper
- olive oil
- fresh herbs of your choice: thyme, rosemary, oregano, basil…
How should these roasted vegetables be served?
What I especially love is that they can be enjoyed in so many different ways. You can serve them with grilled meat, tuck them into a bagel, or arrange them on a thick slice of toasted rustic bread with fresh goat cheese and a drizzle of honey. They are also delicious with spaghetti and a generous handful of freshly grated Parmesan, with couscous, or simply cold in a rice or pasta salad…
In short, there is no shortage of ideas, and I bet this recipe for oven-roasted summer vegetables will quickly become a staple of your summer cooking.
Roasted Summer Vegetables Recipe
Ingredients
- 1 eggplant
- 2 zucchini
- 1 bell pepper
- 2 large beefsteak tomatoes or 250 g cherry tomatoes
- 5 unpeeled garlic cloves
- Thyme and rosemary
- Salt and pepper
- Olive oil
Instructions
- Preheat your oven to 150°C.
- Cut the eggplant, zucchini, bell pepper, and tomatoes into pieces and place them in a large mixing bowl.Finely slice the onion and add it to the vegetables.Drizzle generously with olive oil, season with salt and pepper, and mix well.
- Arrange the vegetables on a baking sheet lined with parchment paper or in a large roasting pan.Distribute the garlic cloves among the vegetables, leaving them in their skins.Sprinkle with herbs.
- Roast in the oven for 1 to 1½ hours, until the vegetables are thoroughly cooked.
I do these too – lovely! Especially with fresh herbs from the garden. Leftovers make a good pie/quiche, too. XXXXXXXXXXX
Yes, exactly! I even often make extra just to turn it into a quiche.