SHEET-PAN ROASTED SUMMER VEGETABLES
This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
OVEN ROASTED VEGETABLES
How to make crispy oven roasted vegetables. BEST method, including tips for cutting, seasoning, the correct roasting temperature, and more!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 45m
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray.
- Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.
- Divide the vegetables evenly between the two sheets, spreading them into a single layer.
- Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.
Nutrition Facts : ServingSize 1 of 6, Calories 164 kcal, Carbohydrate 21 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Fiber 6 g, Sugar 8 g, UnsaturatedFat 6 g
ROASTED VEGETABLES
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time
Provided by Barney Desmazery
Categories Side dish
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
- Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
ROAST SUMMER VEGETABLES & CHICKPEAS
A summery tomato-based stew, packed with veg and perfect to make ahead
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
- Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.
Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium
More about "layered roast summer vegetables food"
ROASTED SUMMER VEGETABLES - THE BEST SUMMER SIDE DISH!
From sidewalkshoes.com
5/5 (28)Total Time 25 minsCategory Side DishCalories 155 per serving
- Place the zucchini, yellow squash, tomatoes and parsley on a baking sheet. Sprinkle with salt and pepper and pour over the olive oil.
ROASTED SUMMER VEGETABLES. - THE PRETTY BEE
From theprettybee.com
OVEN ROASTED SUMMER VEGETABLES - FLORA & VINO
From floraandvino.com
ROASTED SUMMER VEGETABLES - BUDGET BYTES
From budgetbytes.com
BAREFOOT CONTESSA | ROASTED SUMMER VEGETABLES | RECIPES
From barefootcontessa.com
MEDITERRANEAN ROASTED VEGETABLES RECIPE - SHE LOVES …
From shelovesbiscotti.com
ROASTED SUMMER VEGETABLES - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
SUMMER SHEET PAN ROASTED VEGETABLES - OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (2)Total Time 30 minsCategory Side DishPublished Jul 24, 2020
ROASTED SUMMER VEGETABLES RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
HERE'S WHAT TO DO WITH ROASTED VEGETABLES | TASTE OF HOME
From tasteofhome.com
ROASTED SUMMER VEGETABLES RECIPE — EAT THIS NOT THAT
From eatthis.com
EASY ROASTED SUMMER VEGETABLES – THE COMFORT OF COOKING
From thecomfortofcooking.com
HOW TO ROAST VEGETABLES PERFECTLY EVERY TIME - FOOD NETWORK
From foodnetwork.com
HOW TO MAKE PERFECT ROASTED VEGETABLES - THE SPRUCE EATS
From thespruceeats.com
BEST ROASTED SUMMER VEGETABLES RECIPES | FOOD NETWORK …
From foodnetwork.ca
RECIPE: EASY ROASTED SUMMER VEGETABLES | THE KITCHN
From thekitchn.com
SHEET PAN ROASTED SUMMER VEGETABLES | LAURA FUENTES
From laurafuentes.com
HOW TO MAKE A ROASTED VEGETABLE GRATIN - CHICAGO SUN-TIMES
From chicago.suntimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love