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.
Ingredients
Scale
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
Instructions
- Prepare the oven by heating it to 375°F (190°C), ensuring an optimal roasting environment for the vegetables.
- 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.
- 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.
- Transform the fennel bulb by removing stalks and carefully cutting into 1-inch (2.5 cm) wedges, maintaining structural integrity through the core.
- Carefully peel the onion and create ¼-inch (0.5 cm) thick rounds, keeping each slice connected at the base.
- Distribute the prepared vegetables across two large sheet pans, preventing overcrowding that could compromise the roasting technique.
- Drizzle extra virgin olive oil generously over the vegetables, scatter minced garlic throughout, and gently toss to ensure complete and even coating.
- Season the vegetables with kosher salt and freshly ground black pepper, then strategically place fresh thyme sprigs across the surface for aromatic infusion.
- Slide the sheet pans into the preheated oven and roast for 15 minutes, then carefully flip each vegetable piece to promote even caramelization.
- Continue roasting for an additional 5–10 minutes until vegetables reach a crisp-tender texture with golden edges.
- 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