Roasted Summer Vegetables

Southern Living
Enjoy these roasted summer vegetables as a flavorful side dish, or use them in salads, sandwiches, or with deli-roasted chicken.


Makes 6 to 8 servings


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1 medium eggplant
1 teaspoon salt, divided
2 medium zucchini (about 1 lb.)
3 yellow squash (about 1 1/4 lb.)
1 red bell pepper
1 medium-size sweet onion, halved
3 tablespoons olive oil
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley


Prep: 30 Minutes
Stand: 20 Minutes
Bake: 20 Minutes

1. Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 tsp. salt, and let stand 20 minutes.

2. Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.

3. Toss together vegetables, olive oil, remaining 1/2 tsp. salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.

4. Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.

Created date

June 2006