Roasted Summer Vegetables
Roasted Summer Vegetables is a great side dish. What I like about it is that it’s really easy to put together and the taste of seasonal vegetables really shines through this dish. This recipe is a no brainer.
This colorful dish is very versatile too. With the left overs (if any) you can make a really delicious sandwich the next day or even toss it with some pasta.
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1 large zucchini, cut into 1 inch slices
1 large yellow summer squash, cut into 1 inch slices
1 pint cherry tomatoes
2 heads of garlic
2 red onions, quartered
1 red bell pepper, cut into 1 inch pieces
salt and pepper
1/4 cup olive oil
few rosemary sprigs
Preheat the oven to 400 F. Toss all the ingredients and arrange them in a baking sheet making sure they are in a single layer. Roast for 30 minutes or until veggies are tender.