More Summer Vegetable Roasting

With the heaps of tomatoes, zucchini, and peppers making their way from gardens and farm stands to my kitchen, I’m relying on lots of salads and roasting to use up great quantities at a time.

To make this more of a simple ratatouille, I used more tomatoes than any other single ingredient. Beyond that, be free with the additions of peppers, squash, eggplant, garlic, and/or herbs. And of course, be more than generous with the olive oil.

I like to roast on parchment paper for easy clean up. Cut everything in similar sized pieces, toss with olive oil, salt, pepper, and dried herbs (I used herbes de Provence) and coat everything well before distributing evenly on a parchment lined baking sheet. Roast at 375 degrees for an hour and a half to two hours, stirring a couple times throughout. You’ll know when it’s done. It should be reduced considerably in size, soft and nearly jam like in the caramelized places.

Simple, roasted veg like this is the essence of summer, concentrated. Serve as a side dish, top on bread or meat, or hearty sauteed greens, like kale. I like it cold from the fridge on big slices of roasted chicken or turkey breast.


2 thoughts on “More Summer Vegetable Roasting

  1. What a nice way to take advantage of big summer garden harvests! This makes me want to run out to the grocery store and purchase a turkey breast to roast so I can take ratatouille and turkey slices on a picnic. 🙂

  2. Pingback: Roasted Tomato and Ricotta Galette | Good Life Farm

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