An easy way to use up fresh summer vegetables for a healthy side dish.
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Here’s another way to use up those fresh vegetables that may be growing in your home garden or filling the shelves at the grocery store. In this recipe, I use a combination of zucchini, yellow squash, and eggplant. However, any variation of vegetables should work well.
Just remember to use vegetables that will cook at generally the same rate. Cutting the vegetables in similar shapes and sizes will also help with an even cooking time.
Roasted Summer Vegetables
A quick and easy side dish that is healthy and that will help you use up those fresh summer vegetables!
Ingredients
- 5 cups chopped vegetables (I used a combination of zucchini, yellow squash, and eggplant)
- 2 Tablespoons oil (I like avocado oil because it is great for high temperatures)
- 1/2 teaspoon minced garlic
- 1/4 cup fresh parsley, chopped
- 1-2 Tablespoons freshly shredded gruyere cheese
- Salt and pepper, to taste
Instructions
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
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Combine the oil, minced garlic, chopped parsley, and salt and pepper in a small bowl. Arrange the chopped vegetables (vegetables should be uniformly chopped to ensure even baking time) on the prepared baking sheet and drizzle the oil mixture over the vegetables. Using your hands, mix the vegetables with the oil until evenly coated. Spread the vegetables in an even layer on the baking sheet. Spread evenly with cheese.
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Bake for 20-25 minutes or until the vegetables are as tender as you prefer. Adjust baking time for different vegetables. If you plan on using other vegetables, bake vegetables with similar cooking times for even cooking. Serve warm.
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