Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Summer Roasted Vegetables
Equipment
- Cutting Board
- Sharp knife
- Vegetable Peeler
- measuring spoons
- Rimmed baking sheet
- parchment paper
- Oven
Ingredients
Farmers Market Ingredients
- 3 summer squash, cut into 1-inch slices
- 3 carrots, peeled and cut into 1-inch slices
- 1 pint cherry tomatoes, left whole
- 1 onion (red or yellow preferred), peeled and cut into 1-inch pieces
Pantry Staples
- 2 Tbsp olive oil
- 1-2 tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Gently wash produce under cool running water, pat dry, and prepare as directed. Cut all vegetables into similar-sized pieces so they roast evenly.
- Place the cut vegetables on the baking sheet in a single layer. Vegetables should not overlap.
- Drizzle with the olive oil. Using clean hands, distribute the oil over the vegetables — there should be a very light coating.
- Sprinkle with the salt and pepper.
- Place the baking sheet in the preheated oven and roast for 20–30 minutes. Cooking time will vary with the size of the vegetables.
- Check to be sure the vegetables are not getting too brown. The tomatoes may blister or pop.
- Remove from the oven and serve immediately.
Notes
Substitutions
- Vegetables: Choose any summer vegetable. The key is cutting each into similar-sized pieces; if combining vegetables, choose ones of similar density. Broccoli, cauliflower, and eggplant all work well.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
