Oven-Roasted Summer Vegetables with Herbs

A dish that is as gorgeous as it is delicious, these simple roasted vegetables are just what we need to get us excited for summer cooking. Full of color and flavor, this elegant side dish can be made quickly for any summer fling.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350 degrees.
  2. Slice all of the vegetables to 1/4 inch thickness and lightly toss with olive oil.
  3. Arrange the vegetables on a large baking sheet lined with parchment paper, and roast for 20 minutes.
  4. Remove the vegetables from the oven and season with the oregano, salt, and pepper.
  5. If it looks like the vegetables are starting to brown too quickly, cover with foil.
  6. Return the vegetables to the oven for a final 15 minutes, or until tender.

Notes

This dish can be made at different times to fthe year using seasonal vegetables. In the spring, we like to use Vidalia spring (or "baby") onions, which not only taste delicious, but are visually beautiful as well.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:35 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:150
    Fat:7 g
    Carbohydrates:21 g
    Protein:4 g
    Calculated per serving.

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