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Roasted Summer Vegetables

Roasted Summer Vegetables

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


This recipe goes with Roasted Vegetable Sandwiches

Southern Living JULY 2006

  • Yield: Makes 6 to 8 servings
  • Prep time:30 Minutes
  • Stand:20 Minutes
  • Bake:20 Minutes


  • 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


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.


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Roasted Summer Vegetables recipe