Ina Garten Roasted Summer Vegetables
This dish is a medley of fresh summer vegetables cut into similar-sized chunks, seasoned simply with olive oil, salt, pepper, and herbs, then roasted in a hot oven. The result is a tray of golden, slightly crisp, and deeply flavorful vegetables that can be served warm or at room temperature.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Side dish
- Method: Roasting
- Cuisine: American
Ingredients
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2 zucchini, cut into ½-inch rounds
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1 eggplant, cut into 1-inch cubes
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2 red bell peppers, cut into 1-inch pieces
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1 yellow bell pepper, cut into 1-inch pieces
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1 red onion, peeled and cut into wedges
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3 tablespoons olive oil
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1½ teaspoons kosher salt
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½ teaspoon freshly ground black pepper
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1 teaspoon dried thyme or 1 tablespoon fresh thyme
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Optional: chopped fresh basil or parsley for garnish
Instructions
Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cut all vegetables into uniform sizes for even roasting.
In a large bowl, toss the vegetables with olive oil, salt, pepper, and thyme until evenly coated.
Arrange vegetables in a single layer on the baking sheet. Do not overcrowd to ensure they roast instead of steaming.
Bake for 25–30 minutes, tossing once halfway through, until vegetables are golden and cooked through.
Transfer to a serving platter and garnish with fresh basil or parsley if desired. Serve warm or at room temperature.