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.