Roasted Summer Vegetables

Name: Roasted Summer Vegetables
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 fennel bulb; 4 sprigs fresh thyme; 3 cloves tablespoon minced garlic; 1 teaspoon kosher salt; 2 Tbsps good olive oil; 1 yellow or orange bell pepper, preferably Holland; 1 red bell pepper, preferably Holland; 1 small red onion; 2 mediums zucchinis

Roasted Summer Vegetables might be a good recipe to expand your side dish recipe box. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 5g of fat, and a total of 87 calories. This recipe serves 6. It is perfect for The Fourth Of July. Head to the store and pick up garlic, bell pepper, orange bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but theyll shrink while they cook.)

Ingredients you will need

Zucchini

Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (

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Peppers

Fennel

Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.

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Onion

Place the vegetables in groups on a sheet pan.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil.

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Vegetable

Olive Oil

Garlic

Cooking Oil

Spread the vegetables in one layer on 2 sheet pans. (If theyre crowded, theyll steam rather than roast.)

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Vegetable

Spread

Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender.

Ingredients you will need

Salt And Pepper