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

Recipe by Southern Living July 2006

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Recipe Summary

prep:
30 mins
stand:
20 mins
bake:
20 mins
total:
1 hr 10 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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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