What can be better than a rainbow on your plate! These veggies can be a meal on their own or become the perfect pairing with a variety of meat or seafood dishes.
Here’s one of my favorite mixes that can serve as a foundation, but don’t be afraid to add other vegetables. I usually go by what looks best at the farmers market that week 😉
Roasted Summer Veggies
Servings
4
servingsPrep time
10
minutesCooking time
55
minutesIngredients
1 large sweet potato
5 baby red potatoes
2 small zucchini
3 small yellow squash
2 peppers (choice of color is up to you)
1 small red onion
6 garlic cloves
1 tablespoon pepper
¼ cup olive oil
3 jalapenos (optional)
½ cup feta cheese
Directions
- Preheat your oven to 400 degrees F.
- Wash and pat dry all the veggies.
- Dice the potatoes, zucchini and squash into cubes (about 1-2 inches), do the same with the peppers (remove and discard seeds), peel the onion and cut into wedges.
- Place all the veggies into a large bowl, add olive oil, garlic and pepper and mix until everything is coated.
- Roast in the oven for 45 minutes, shake the tray once halfway through.
- Take out of the oven, sprinkle with feta cheese and put back in the oven for another 10 minutes.
- Enjoy 😉
Notes
- There is no salt added prior to placing the veggies in the oven in order to avoid too much juices being released. The feta cheese adds a salty flavor to the finished dish, but you are welcome to sprinkle with additional salt to taste.
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