Description
Mediterranean roasted summer vegetables showcase Ina Garten’s signature blend of fresh zucchini, bell peppers, and eggplant. Herbs and olive oil create a simple yet elegant side dish that transports home cooks to coastal Italian kitchens with minimal effort.
Ingredients
Scale
Vegetables:
- 2 medium zucchinis, trimmed and sliced diagonally (¾-inch thick)
- 1 red bell pepper, sliced lengthwise (1 ½-inch wide)
- 1 yellow or orange bell pepper, sliced lengthwise (1 ½-inch wide)
- 1 fennel bulb, trimmed and cut into 1-inch wedges
- 1 small red onion, peeled and sliced into ¼-inch-thick rounds
Herbs and Seasonings:
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 sprigs fresh thyme
Oils and Fats:
- 2 tablespoons olive oil
Instructions
- Prepare the oven environment by setting the temperature to 375°F (190°C) and arranging two sheet pans with parchment paper to ensure even roasting and prevent sticking.
- Carefully trim and slice zucchinis, bell peppers, fennel, and onions into uniform pieces, maintaining structural integrity to promote consistent cooking and attractive presentation.
- Distribute vegetable groups across the prepared sheet pans, ensuring adequate spacing to prevent steaming. Generously drizzle with extra virgin olive oil and sprinkle finely minced garlic, gently tossing to create an even, glossy coating.
- Season the arranged vegetables with kosher salt and freshly ground black pepper, strategically placing fresh thyme sprigs to infuse subtle herbaceous notes during roasting.
- Transfer sheet pans to the preheated oven and roast for 15 minutes, allowing vegetables to caramelize and develop rich, concentrated flavors.
- Carefully flip each vegetable piece to ensure balanced browning and continued even cooking. Return to the oven for an additional 5-10 minutes until vegetables reach a crisp-tender texture with golden edges.
- Remove roasted vegetables from the oven and taste, adjusting seasoning with additional salt if desired. Serve immediately while warm or allow to cool to room temperature for a versatile side dish.
Notes
- Carefully choose vegetables with similar roasting times to ensure even cooking and prevent some pieces from burning while others remain undercooked.
- Drizzle olive oil generously, coating each vegetable piece to help create a crispy, caramelized exterior during roasting.
- Select high-quality herbs like fresh thyme or rosemary to elevate the roasted vegetables’ natural flavors and add a fragrant dimension.
- Experiment with different seasoning combinations like garlic powder, smoked paprika, or za’atar to transform a simple roasted vegetable dish into a memorable side.
- Line your baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent vegetables from sticking to the pan.
- Allow roasted vegetables to rest for a few minutes after removing from the oven, which helps them develop a slightly crispy texture and allows flavors to settle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 40mg