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Roasted Summer Vegetables

Servings 6
Author From Barefoot Contessa How Easy Is That?

Ingredients

  • 1 medium zucchini
  • 1 medium yellow squash
  • 2 different colored bell peppers such as red and yellow
  • 1 fennel bulb
  • 1 onion
  • 2 tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • 8 sprigs thyme

Instructions

  • Preheat the oven to 375F.
  • Trim the ends of the zucchini & squash and cut them into 3/4" slices.
  • Core the peppers and cut into 1 1/2" strips.
  • Trim off the fennel stalks and cut the bulb (through the core) into 1" wedges.
  • Peel the onion & slice into 1/4" rounds.
  • Spread the cut-up vegetables on two sheet pans or cookie sheets, spray with olive oil, sprinkle with salt & pepper, and add the thyme sprigs.
  • Roast for 15 minutes, turn each piece over, sprinkle again with salt & pepper, and roast for an additional 5 - 10 minutes.
  • Serve hot or at room temperature.