Ina Garten’s Magical Roasted Summer Vegetables Recipe

Ina Garten’s roasted summer vegetables transform ordinary produce into a culinary masterpiece that bursts with unexpected depth and color.

Mediterranean-inspired seasonings elevate humble ingredients into something remarkable.

Fresh vegetables acquire intense caramelized edges through strategic roasting techniques.

Simple ingredients dance together, creating magical flavor combinations that surprise and delight.

High-temperature cooking concentrates natural sugars, rendering vegetables incredibly rich and complex.

These roasted vegetables offer a delectable canvas for experimenting with herbs and spices.

You can customize this recipe to match your mood and available seasonal produce: prepare to fall in love with vegetable transformation.

Why Roasted Summer Veggies Taste Like Vacation

• Elevate Summer Flavors: Roasting transforms ordinary vegetables into extraordinary culinary delights, concentrating their natural sweetness and creating intense, caramelized edges that burst with rich summer goodness.
• Master Effortless Cooking: This recipe offers a straightforward, foolproof method that requires minimal preparation, making it perfect for home cooks of all skill levels who want to create restaurant-quality side dishes with minimal fuss.
• Customize Your Veggie Feast: The technique allows incredible flexibility, letting you mix and match seasonal vegetables, adjust seasoning, and serve hot or at room temperature – making it ideal for everything from weeknight dinners to elegant summer gatherings.
• Maximize Nutritional Potential: Roasting preserves more nutrients compared to boiling, while creating a delicious crisp-tender texture that makes vegetables incredibly appealing and enjoyable for even the pickiest eaters.

The Market Basket You’ll Want to Fill

• Zucchini, Bell Peppers, Fennel, Onion: Fresh summer vegetables that provide colorful, hearty texture and will caramelize beautifully when roasted.

• Olive Oil: High-quality oil that helps vegetables roast evenly and adds rich flavor.
• Kosher Salt, Black Pepper: Classic seasonings that enhance the natural vegetable taste and provide balanced seasoning.
• Garlic: Fresh minced garlic that adds aromatic depth and savory notes to the roasted vegetables.
• Fresh Thyme Sprigs: Delicate herb that introduces subtle earthy and slightly minty undertones.

• Extra Salt: For final seasoning adjustment according to personal taste preference.

How to Roast Every Veg Just Right

Step 1: Warm Up The Oven

Set your oven to 375°F (190°C) and let it heat up while you prepare the vegetables.

Step 2: Slice Zucchini

Trim the ends of zucchinis and cut them diagonally into thick slices about ¾-inch wide.

Step 3: Prepare Bell Peppers

Remove cores and seeds, then slice bell peppers lengthwise into strips about 1½-inch wide.

Step 4: Transform Fennel

Cut fennel bulb into wedges through the core to keep pieces connected and maintain structure.

Step 5: Chop Onions

Peel onion and slice into round pieces approximately ¼-inch thick while keeping slices intact.

Step 6: Create Vegetable Arrangement

• Olive oil
• Minced garlic

Gently toss vegetables to ensure even coating.

Step 7: Season And Distribute

• Kosher salt
• Freshly ground black pepper

Place thyme sprigs on top of vegetables.

Step 8: Roast To Perfection

Roast vegetables for 15 minutes. Flip each piece and continue roasting for another 5-10 minutes until crisp-tender.

Step 9: Serve And Delight

Sprinkle with additional salt if desired. Serve hot or at room temperature as a versatile side dish.

Summer Veggie Tips from Garden to Table

• Slice with Precision: Cutting vegetables to uniform thickness ensures each piece cooks evenly, preventing some from turning mushy while others remain undercooked.
• Space Matters: Spread vegetables in a single layer on sheet pans to allow proper air circulation, which creates that delightful golden-brown roasted exterior.
• Flip for Perfection: Rotate vegetables halfway through cooking to develop a beautiful caramelized finish and guarantee equal browning on all sides.
• Herb Magic: Scatter fresh thyme sprigs over the vegetables to infuse a delicate, aromatic flavor that elevates the entire dish's taste profile.
• Serve at Peak Moment: Enjoy these roasted vegetables piping hot or at room temperature for maximum flavor and texture, avoiding extended refrigeration that can compromise their delicious roasted quality.

Keep Those Veggies Fresh After the Roast

• Meal Prep Magic: Transform leftover roasted vegetables into delicious frittatas or grain bowls. Chop them finely and mix into scrambled eggs or toss with quinoa for a quick, nutritious lunch. Maximize your cooking efficiency by planning ahead.
• Freezer Preservation: Carefully transfer cooled vegetables to freezer-safe containers or heavy-duty zip-lock bags. Spread them in a single layer to prevent clumping, removing as much air as possible. These frozen gems will stay fresh for up to 3 months, ready to rescue busy weeknight dinners.
• Flavor Boost Technique: Store vegetables with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs to maintain moisture and enhance taste. Keep them in a glass container with a tight-fitting lid, which helps preserve their vibrant colors and prevents absorption of other refrigerator odors.

New Flavor Combos to Try Next Time

• Mediterranean Medley: Add crumbled feta cheese, kalamata olives, and a sprinkle of dried oregano after roasting for a Greek-inspired version that bursts with tangy Mediterranean flavors.
• Spicy Southwest Roast: Dust vegetables with chili powder, cumin, and smoked paprika before roasting. Finish with chopped cilantro and a squeeze of lime juice for a zesty kick that transforms the dish into a southwestern sensation.
• Herb Garden Roast: Replace thyme with a mix of fresh rosemary, basil, and parsley. Drizzle with herb-infused olive oil after roasting to elevate the vegetable medley with vibrant, garden-fresh aromatics.
• Parmesan Crunch Vegetables: Sprinkle grated Parmesan cheese during the last 5 minutes of roasting, creating a crispy, golden crust that adds rich, savory notes to the caramelized vegetables.

Say See You Later to Summer in Every Forkful

Culinary magic unfolds with Ina Garten’s roasted summer vegetables, showcasing nature’s vibrant palette on a single sheet pan.

Mediterranean-inspired techniques transform simple ingredients into a symphony of flavors and textures.

Garden-fresh zucchini, peppers, fennel, and onions mingle under golden roasted edges, creating an irresistible side dish.

Herbal thyme whispers subtle aromatics through each carefully prepared slice, elevating humble vegetables into gourmet territory.

Comfort meets sophistication in this straightforward yet elegant recipe that celebrates seasonal produce.

Hungry for more?

Click share, drop a comment below, and spread vegetable roasting inspiration across your network – because deliciousness this good demands to be experienced by all!

Ina Garten Roasted Summer Vegetables Recipe

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4.9 from 16 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Summer’s bounty shines in Ina Garten’s roasted vegetable medley, showcasing garden-fresh zucchini, bell peppers, and eggplant. Fragrant herbs and olive oil elevate these colorful Mediterranean-inspired vegetables into a simple yet irresistible side dish you’ll crave all season long.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 2 medium zucchinis
• 1 red bell pepper, preferably Holland
• 1 yellow or orange bell pepper, preferably Holland
• 1 fennel bulb
• 1 small red onion

Herbs and Seasonings:

• 4 sprigs fresh thyme
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper

Cooking Liquid:

• 2 tablespoons good olive oil

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Instructions

1. Prepare the oven by heating it to 375°F (190°C), ensuring an optimal roasting environment for the vegetables.
2. Examine the zucchinis and trim off both ends, then slice them diagonally into ¾-inch (2 cm) thick medallions, understanding they will naturally reduce in size during the roasting process.
3. Handle the bell peppers by removing cores and seeds, then cut them lengthwise into 1½-inch (4 cm) wide strips, creating uniform pieces for even cooking.
4. Transform the fennel bulb by removing stalks and carefully cutting into 1-inch (2.5 cm) wedges, maintaining structural integrity through the core.
5. Carefully peel the onion and create ¼-inch (0.5 cm) thick rounds, keeping each slice connected at the base.
6. Distribute the prepared vegetables across two large sheet pans, preventing overcrowding that could compromise the roasting technique.
7. Drizzle extra virgin olive oil generously over the vegetables, scatter minced garlic throughout, and gently toss to ensure complete and even coating.
8. Season the vegetables with kosher salt and freshly ground black pepper, then strategically place fresh thyme sprigs across the surface for aromatic infusion.
9. Slide the sheet pans into the preheated oven and roast for 15 minutes, then carefully flip each vegetable piece to promote even caramelization.
10. Continue roasting for an additional 5–10 minutes until vegetables reach a crisp-tender texture with golden edges.
11. Remove from the oven and let rest momentarily, optionally sprinkling additional salt to enhance flavors before serving hot or at ambient temperature.

Notes

• Keep vegetables at room temperature before roasting to help them caramelize faster and more evenly.
• Drizzle high-quality olive oil generously to enhance natural vegetable sweetness and promote beautiful golden edges.
• Space ingredients strategically across baking sheet, allowing hot air to circulate and create perfect crispy texture.
• Select seasonal, fresh vegetables with vibrant colors for maximum flavor and nutritional benefits.
• Adjust oven rack to middle position ensuring consistent heat distribution during roasting process.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 120
• Sugar: 7g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg