Roasted Summer Vegetables

Method3 steps · about 50 min

1. 1

   Step 1: Preheat the oven to 400ºF. Wash and chop the vegetables into approximately 1-inch pieces.

   Uses 2 zucchini (about 1 1/4 lb) · 1 yellow squash (about 1/2 lb) · 1 small red onion (about 1/2 lb) · 1 red bell pepper

   
2. 2

   Step 2: Spread the vegetables out over a large baking sheet (or two, if needed) so they're in a single layer and not piled on top of one another. Drizzle the olive oil (2 Tbsp) over top, then add the basil and a pinch of salt and pepper. Toss the vegetables until they're evenly coated in oil and spices.

   Uses chopped summer vegetables · 2 Tbsp olive oil · 1 tsp dried basil · salt, to taste · black pepper, to taste

   
3. 3

   Step 3: Roast the vegetables for 30-40 minutes, stirring once or twice (every 15-20 minutes or so), until the vegetables are soft and browned on the edges. Taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped parsley (1/4 cup) over top just before serving.

   Roast vegetables · 40 minUses oil-coated seasoned vegetables · additional salt, if desired · 1/4 cup chopped fresh parsley (optional)