Prep Time
30 Mins
Stand Time
20 Mins
Bake Time
20 Mins
Yield
Makes 6 to 8 servings

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

 

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Ratings & Reviews

EICrabb's Review

stellacorona
August 28, 2014
Loved it. Used veggies that I had on hand. I drizzled a bit of balsamic vinegar when finished and used for veggie wraps.

stellacorona's Review

EICrabb
October 17, 2013
Great!!! left out eggplant, added other veggies in.... wonderful in a sandwich.

KatieT1's Review

KatieT1
November 11, 2009
This was an excellent way to use up some of the fresh veggies I had before they went bad. I made this as a side dish to a chicken dish, and it was very good. I didn't have eggplant, so I left that step out, but otherwise didn't change anything. Even my DH, who doesn't like squash, cleaned his plate ;-)