Return to Content

Roasted Summer Vegetables

Roasted Summer Vegetables
0 votes, 0.00 avg. rating (0% score)
by in Aug 2001
Submit a Recipe Image

Yield: Makes 6 servings.

Ingredients:

  • 4 large unpeeled potatoes, cut into chunks
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt, plus to taste
  • pepper, to taste
  • 1 tablespoon minced fresh thyme or rosemary
  • 1 cup baby carrots, trimmed
  • 1/2 pound pattypan or other squash slices
  • 4 peppers, red, yellow, or green, sliced
  • 2 lemons, sliced

Instructions:

Preheat oven to 425 degrees F. In 13x9 pan, toss potatoes and onion in 1 tablespoon olive oil, 1/2 teaspoon salt, pepper, and herbs. Roast 15 minutes. Add carrots, squash, peppers, and 2 tablespoons olive oil. Add salt and pepper to taste and half the lemon slices. Roast 45 minutes more, turning vegetables until tender. Garnish with lemon slices.

Updated Wednesday, February 9th, 2005

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2