I know I said that I was going to embrace fall. Yet here I am posting about summer vegetables…still. At the farmers market this morning there were still so many yummy summer vegetables to enjoy, I couldn’t help myself! There were a few butternut squash, but I have all winter to enjoy the long lasting squash (which is another great vegetable to roast, by the way). So there you have it, summer roasted veggies with my special seasoning blend!
Roasting vegetables is not really a recipe. It’s more like a method. You can choose any veggies you like, but remember that different vegetables will need different cooking times. In my recipe, I toss the longer cooking vegetables, carrots and potatoes, and add the slower cooking veggies half way through the cooking time.
I use a special seasoning blend that excites all of your taste buds. The herbs give great earthiness that works really well with all vegetables types. Sweet and heat make a great balancing act, but spicy didn’t suit this dish well. I used a little paprika and mild chili powder along with just enough sugar to balance. Finally, a little salt helps to express all the flavors in the dish. Enjoy!
Summer Roasted Vegetables
This summer roasted vegetables dish is colorful and filling. Try the seasoning blend with your favorite veggies!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 3-4 side dish servings
- Category: Side
Ingredients
- 2 medium russet potatoes
- 2 large carrots
- 1 medium zucchini
- 5 oz baby bella mushrooms, quartered
- ½ red bell pepper
- 2 garlic cloves, minced
- 2 TBS olive oil
Seasonings Mix
- ½ tsp salt
- ½ tsp rosemary
- ¼ tsp parsley
- ¼ tsp thyme
- ¼ tsp sugar
- ¼ tsp chili powder
- ¼ tsp paprika
- ¼ tsp onion powder
- ¼ tsp black pepper
Instructions
- Preheat oven to 425 degrees.
- Chop potatoes and carrots into a ¾-1 inch dice. Cut zucchini into half moons. Quarter mushrooms and chop red pepper into 1 inch pieces.
- Line a large baking sheet with parchment paper. Use your hands to toss potatoes and carrots with 1 TBS olive oil on the parchment. Spread out the potato mixture and roast for 15 minutes.
- Add remaining vegetables, garlic, olive oil and seasonings mix. Use a spatula to mix together all ingredients on the sheet pan and spread the mixture out evenly. Roast for another 15 minutes. Serve immediately.
