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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.2
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 947.8 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.7 g

View full nutritional breakdown of End-of-Summer Roasted Veggies calories by ingredient
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End-of-Summer Roasted Veggies

Submitted by: VEGGIEDOC4LIFE
End-of-Summer Roasted Veggies

Introduction

This is a recipe i put together last night with the veggies I had in the fridge and my husband and daughter LOVED it. Very yummy over ride pilaf or couscous. You can add chicken or fish to make this a non-veggie meal This is a recipe i put together last night with the veggies I had in the fridge and my husband and daughter LOVED it. Very yummy over ride pilaf or couscous. You can add chicken or fish to make this a non-veggie meal
Number of Servings: 8

Ingredients

    2 large Zucchini
    2 large Yellow Squash
    2 big packs of Button mushrooms
    2 bulbs of Fennel
    7 Roma Tomatoes
    7 stems of Fresh Thyme
    1/2 c. EVOO
    3 Tbsp Minced Garlic
    1 Tbsp Kosher Salt
    1 Tbsp Fresh Ground pepper
    1 large Lemon, juiced

Directions

1. Turn your oven on to 450 degrees
2. Slice all of your veggies into a large bowl, making sure to add the sprigs of Thyme
3. Whisk together your EVOO, garlic, salt, pepper and lemon juice
4. Pour the ingrediants over the veggies and toss to coat well. (You can make more if you need/want more, this amount worked for the 3 of us)
5. Line a cookie sheet or baking dish with aluminum foil and dump the veggies onto the sheet/dish
6. Place in oven. Roast for 20 minutes, making sure to stir the veggies around so they don't burn.
7. After 20 minutes, turn your broiler on for the last 10 minutes. Continue to stir occasionally so the veggies don't burn.
8. Enjoy with ride pilaf or couscous or pasta

*Makes 8-1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user VEGGIEDOC4LIFE.






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Member Ratings For This Recipe



  • 113 of 193 people found this review helpful
    EVOO is Extra Virgin Olive Oil...a term coined by Rachel Ray and widely used in our lazy speaking culture. It is actually in the newest versions of the dictionary...sad. - 6/29/09

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  • Incredible!
    49 of 50 people found this review helpful
    1/2 c olive oil is way too much for me. I put all veggies in a ziplock bag and just enough oil to coat. Then I use my grill wok and cook on the grill. Any veggies will do, whatever you have. These have become a favorite in our family! - 8/4/09

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  • Incredible!
    49 of 50 people found this review helpful
    I made this last night and it was wonderful. I made it with sweet onion instead of fennel, used 1/2 the salt, 1/4 of the pepper and no squash since none looked good in the grocery store. I loved the flavor the lemon added. - 7/2/09

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  • Very Good
    38 of 40 people found this review helpful
    During summer I roast veggies several nights a week on the BBQ in a veggie roasting pan. I'll cut up squash, eggplant, onions and bell peppers, from the garden and add mushrooms and asparagus. Then I'll toss them with olive oil and tamari or balsamic vinegar and season to taste before cooking - yum! - 6/30/09

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  • Very Good
    35 of 35 people found this review helpful
    I Made this and we loved it. I did make a few changes, however. I left out the fennel (we just aren't crazy about it) and added chunked vidalia onions. I also left out the salt, prefering to use Mrs. Dash. You could make this to use up any leftover vegetables and herbs. Yummy and easy. - 6/2/08

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  • Incredible!
    33 of 33 people found this review helpful
    Very good. Add sun dried tomatoes for a little more zing. - 7/11/09

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  • 22 of 26 people found this review helpful
    Have you tried doing the same in a wok? That will save you having to take the dish out of the oven and then the grill to stir. When switching off the heat of the wok the food will still stay warm as you finish preparing the couscous. - 7/2/09

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  • Incredible!
    21 of 23 people found this review helpful
    Everyone, the reason it calls for so much oil, is that the person submitting the recipe is eating only this over some cooked grains. In that case, it's fine to use this much oil. They're eating it as a main dish, not just a side dish. :-) - 3/16/10

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  • 19 of 19 people found this review helpful
    What a great time for this recipe and it was great. I didn't have fennel but used sweet onion chunks. Thanks for sharing. - 7/30/09

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  • 19 of 25 people found this review helpful
    EVOO is extra virgin olive oil :) - 6/4/08

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  • Incredible!
    18 of 19 people found this review helpful
    I make roasted veggies all of the time, sometimes I use sesame oil instead of the extra virgin olive oil. I also use a few more other veggies. The outcome each was is wonderfully tasty. - 9/24/09

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  • Bad
    17 of 25 people found this review helpful
    I roast all kinds of vegetables, but a half cup of olive oil seems excessive. I use 4 T. at most. Love oil, but less is more. - 8/13/09

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  • Very Good
    16 of 18 people found this review helpful
    I make a similar version using one packet of Lipton Garlic & Herb Dip . Put the veggie, oil, and seasoning in a plastic bag, shake, and finish the same. - 8/2/09

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  • 15 of 16 people found this review helpful
    It's too hot to use the oven or grill, so I stir fry it, I also add some extra large shrimp with it, I only use Mrs. Dash, it's wonderful! - 7/6/09

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  • Incredible!
    13 of 13 people found this review helpful
    I found no Olive Oil in the cabinet...I was out! I use my Olive Oil Spray. Sprayed the veggies, laid them out on my jelly roll pan, and seasoned one side, turn and seasoned the other side. They browned up just as well, were just as tasty, and I used hardly any oil. - 5/26/10

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  • Incredible!
    9 of 10 people found this review helpful
    Serve over my current favorite farfalle pasta - 8/7/09

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  • 9 of 10 people found this review helpful
    I love roasted vegetables. We put eggplant on grill and brush with olive oil , salt and pepper. Delicious and very quick. - 7/1/09

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  • O.K.
    9 of 22 people found this review helpful
    What in the heck is EVOO???? - 6/6/09

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  • 8 of 8 people found this review helpful
    Halved the amount and reduced evoo. Used grape tomatoes, lemon pepper,dried thyme and Mrs Dash.Served w/" Royal Blend wild rice, brown rice,soft red wheat and ryeberries" cooked in low sodium,fat free chicken w/ bite size chicken breast. Delish! - 4/28/10

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  • Incredible!
    7 of 8 people found this review helpful
    Great recipe! Cut WAY back on the salt and EVOO...just drizzled with enough EVOO enough to coat, and sprinkled with a little kosher salt for flavor. The lemon is a refreshing touch. - 2/28/10

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  • 7 of 9 people found this review helpful
    Will add red onions, also broccoli, maybe shredded carrots. Whatever vegetables I have should do. - 6/30/08

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  • Incredible!
    7 of 11 people found this review helpful
    Very good and roasting brings out a great flavor in the veggies. Used olive oil instead. Have no clue what EVOO is - 6/4/08

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  • Incredible!
    6 of 10 people found this review helpful
    I want to try it but I'm reducing the sodium. Too much for me! Also less EVOO can be used. Sounds good though, thanks for sharing. - 8/2/09

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  • Incredible!
    4 of 5 people found this review helpful
    Loved it!!!
    - 8/3/09

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  • Very Good
    4 of 7 people found this review helpful
    Was great - 8/2/09

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  • 4 of 9 people found this review helpful
    cant wait to make this - 7/31/09

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  • 4 of 7 people found this review helpful
    I think this basic recipe could be done on a BBQ by threading the veggies onto soaked wooden (or metal) skewers and grilling until all is tender. - 6/30/09

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  • Incredible!
    4 of 6 people found this review helpful
    so easy, so yummy, so good for you! - 6/2/08

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  • Incredible!
    3 of 3 people found this review helpful
    We have this on the grill, and enjoy it. we use onion instead of oil, and use as a side dish with grilled chicken and brown rice. - 4/7/10

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  • Incredible!
    3 of 3 people found this review helpful
    I used Sweet Onions (Vidalia for those who live in the south) instead of Fennell and Grape Tomatoes instead of Roma. But I did cut back on Garlic since my husband complained. I will continue to make it! - 2/1/10

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  • 3 of 4 people found this review helpful
    MY SECOND TIME USING THIS RECIPE! WE LOVE IT! - 7/20/09

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  • 3 of 6 people found this review helpful
    sounds wonderful - love all these veggies. - 7/16/09

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  • 3 of 4 people found this review helpful
    cool recipe... now i know how to get the consistency right. - 7/14/09

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  • 3 of 10 people found this review helpful
    I'll give it a try... - 7/9/09

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  • Incredible!
    3 of 6 people found this review helpful
    Like this! - 7/6/09

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  • Very Good
    3 of 4 people found this review helpful
    My DH liked this very much. It would be great roasting these veggies on a bbq this summer, too. I'm going to try it. - 6/30/09

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  • 3 of 4 people found this review helpful
    GReat my family loved it! - 6/18/08

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  • 3 of 4 people found this review helpful
    IT WAS GREAT I WOULD GLADEL MAKE IT AGAIN - 6/3/08

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  • 2 of 2 people found this review helpful
    For the Canadian who asked about Fennel,it can be found in Safeway, and most produce shops,it is a bulb and adds a licorice flavour hope this helps. A fellow Canadian
    flavour - 8/31/10

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  • Very Good
    2 of 2 people found this review helpful
    I used to do something like this and this reminded me to do it again. I use a lot less oil and add some balsamic vinegar to the veggies. When they are done we have them on a whole wheat roll and add some low fat feta cheese. Now that is good! - 6/5/10

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  • Incredible!
    2 of 2 people found this review helpful
    Have aways made this recipe and it is great. I love veggies cooked in this manner!! - 3/15/10

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  • O.K.
    2 of 2 people found this review helpful
    Tried it tonite and was not thrilled. I felt the lemon was overpowering and I think more garlic would have helped. I might try it again with these changes. - 1/16/10

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  • Good
    2 of 5 people found this review helpful
    EVOO ? Fortunately, somebody explained the term... Please, people, would you use the right term... Recipe contains too much oil and not enough veggies for 8 persons (IMO) in my opinion... - 1/12/10

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  • 2 of 5 people found this review helpful
    what is evoo
    - 1/12/10

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  • Good
    2 of 3 people found this review helpful
    great veggies - 12/31/09

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  • Good
    2 of 5 people found this review helpful
    I'm not much on these kind of veggies but I will have to cut it down because I'm only one and if I don't like it because I don't eat these veggies than I don't want to waste. EVOO is used for deabetics which I am. - 12/31/09

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  • 2 of 4 people found this review helpful
    Like the idea of fresh herbs, lemon and garlic mixed with roasted veggies! - 10/21/09

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  • 2 of 6 people found this review helpful
    Can't wait to make it! Sounds delish! - 8/8/09

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  • 2 of 8 people found this review helpful
    It sound yummy can't wait to try it. - 8/3/09

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  • 2 of 7 people found this review helpful
    I'm going to try this next week-I think it would great over some Quinoa! - 7/11/09

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  • Very Good
    1 of 1 people found this review helpful
    Wonderful! Delicious! A very versatile way to combine vegetables. Since many ovens are already roasting meat at 350F, remember you can make this dish at the same time and at the lower temperature--just allow 15-20 more minutes to cook. Don't forget about celery, carrots, rutabaga, turnips, parsnips! - 8/31/12

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  • Bad
    1 of 1 people found this review helpful
    Just a helpful hint to the person that submitted this post. Not everyone watches Rachel Ray and knows what EVOO is. I only found out by reading others posts. This recipe has way too much oil for our liking. It tasted awful. Will reduce oil next time. - 8/31/11

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  • 1 of 1 people found this review helpful
    Why ruin the taste of these veggies with so much salt? Ever try fresh veggies with no salt or just a sprinkle of salt - they taste wonderful. 947 mg of sodium is 63% of the current RDA of sodium, which was reduced in 2010 from 2300 mg per day to 1500 mg per day. - 8/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    To moisten the grain and reduce the oil and salt, I heat reduced sodium vegetable broth (or broth of your choice) in a separate pan and put it over the grain and veggies. - 3/25/10

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  • 1 of 1 people found this review helpful
    98 of the 120 calories from this dish comes from fat! I make a version of this using just a spray of pam (canola oil) on top of the veggies and then I mix it around with my hands to make sure the veggies have a little coating.
    Tastes just as yummy. - 3/3/10

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  • Incredible!
    1 of 4 people found this review helpful
    I will make this for sure!! thanks. - 1/12/10

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  • 1 of 5 people found this review helpful
    Sounds great. - 7/20/09

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  • 1 of 4 people found this review helpful
    I'll try this recipe. It sounds healthy and good. - 7/15/09

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  • Very Good
    1 of 2 people found this review helpful
    I make this often, but roll in bread crumbs and bake the eggplant or squash. - 7/6/09

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  • Incredible!
    1 of 5 people found this review helpful
    E (extra) V (virgin) O (olive) O (oil)
    But I think this refers to the liquid topping - 6/30/09

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  • Great one dish meal. Use your imagination: add different veggies, experiment with spices. - 6/26/14

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  • this looks delish--I'm going to try it!
    - 7/14/13

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  • I can live without mushrooms. - 1/15/13

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  • Great blend of flavors and textures: fattiness, acidity, saltiness, sweetness.
    Husband loved it, too!
    Cut veg the night before to decrease prep time the day of. - 9/18/12

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  • So loved the idea, it didn't pan out too well for us. I'll try again w/o the fennel and thyme and see how that goes. Willing to try it again with variations to see if we like that better, it was ok as is. Oh and I love veggies normally. - 9/14/12

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  • The good thing about this recipe is you can use whatever veggies are in your garden or fridge, whatever are your family's favorite, and it works well as a main dish or a side dish. We have been doing this all summer on the grill first with store bought, and now our garden. On the grill we use oil - 9/1/12

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  • Thanks for explaining what evoo was, i hadn't a clue not heard that one before. Like this vegetable dish too. - 9/1/12

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  • what the heck is EVOO???? - 8/31/12

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  • This is so good........I also added green and red peppers. - 8/31/12

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  • I think the oil was a bit heavy, but loved the addition of lemon. I make these alot, but usually use a reduced fat salad drsng (ie., italian etc) and just enough to lightly coat the veggies. - 8/31/12

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  • How can you justify 947.8mg of sodium. Those of us could with high blood pressure could not even attempt to make this the way it is. We would have to use a sow or salt free seasoning. Please try to make some recipes so everyone can use them. Thank you - 8/31/12

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  • Have been a fan of roasted veggies forever! I vary the veggies according to what is on sale and in season.
    Also, instead of the evoo I use Pam and a splash of green olive juice. I get the flavor of the oil without the calories. - 8/31/12

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  • WooHoo!! No potatoes or carrots!! I do think the olive oil is too much unless I triple the veggies. I will just coat the baking dish with oil & brush more oil over their tops, then squeeze the lemon over 'em. Everyone can salt/pepper their own. YUM!! Thank you for sharing!! - 8/31/12

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  • Looks great! Thanks, Chef Meg! : ) EVOO = Extra Virgin Olive Oil - 8/31/12

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  • I'm going to do: tomatoes, broccoli, carrots, onions, cauliflower, garlic, lemon and evoo -- I dont like cooking with seasonings (esp salt) -- I like everything I listed, except tomatoes. Kids liek them tho, so I will suffer for them :)
    Thanks for posting a great idea!! - 8/31/12

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  • This was great! I added small red potatoes, but I cut them smaller than everything else so they would be done at the same time. Thanks for the great recipe! - 8/20/12

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  • Made this dish tonight, and the whole family loved it. I will definetly prepare this again. - 6/15/12

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  • eggplant is another good one to add & today we know we do not fear healthy fats. I laugh at some of there marks of yester-year. We need healthy fats to keep our hornmones in balance. Our brain & bodyly functions through our hormones is neccesary for not only weight loss, but mental & physical health - 6/2/12

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  • I enjoy grilling these veggies in summer, but thanks for the recipe for winter or rainy days. Even tho best veggies are home grown, we are lucky enuf to live in America and can have fresh veggies year round! The Lord is so good to us. - 9/1/11

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  • What is EVOO? - 8/31/11

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  • I do this with 2 T of olive oil, fresh lemon slices and changed out for potobella mushrooms and I grill it...very good - 8/31/11

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  • make these, and versions of these, often. LOVE roasted veggies! - 8/31/11

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  • awesome! - 8/31/11

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  • I made this the other night, w/out mushrooms and added summer squash and red onion instead of fennel. Didn't have roma tomatoes but used small, firm ones from my garden and a couple red peppers too. The oil was too much; I used less than 1/2 cup, but 1/3 would have been fine. less salt next time - 8/31/11

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  • I also substituted onions for the fennel, just sprayed everything with some olive oil spray and I sprinkled it with lemon pepper instead of using lemon juice. I thought it was very good. - 8/31/11

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  • What is EVOO?
    - 8/31/11

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  • I made this receipe last night from an earlier posting. My family LOVED it!!! Wonderful flavor and looks beautiful. This will be a guest dinner receipe to share for sure. One comment: It's high on sodium and really doesn't need as much as it calls for. I am going to reduce the salt by half next time - 8/31/11

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  • what is EVOO? - 8/31/11

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  • I will definitely make this again. My husband isn't a big veggie eater but commented that he really liked this. The thyme and lemon give it a wonderful flavor. - 8/28/11

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  • I made this last night & it was delicious. Served it with spicy couscous. The oil can certainly be reduced. I added 1tbsp honey for extra caramelising. Used sundried tomatoes, which worked really well, also asparagus tips. No fennel. Really versatile & excellent recipe. I will be making this often! - 8/23/11

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  • I had to google EVOO -- not in my wildest dreams would I have known what it stood for! - 8/22/11

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  • I'm assuming the total is 30 mins? 20 to roast and 10 to broil? - 8/22/11

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  • YUMMY!!! - 8/22/11

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  • Yummy! The lemon juice really brings out the flavor of the veg! - 8/22/11

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  • What is EVOO? - 8/22/11

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  • Haven't made it yet - going to hit farmer's market tomorrow. The idea of the lemon juice is new to me. Can't wait to try this. - 8/9/11

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  • I fixed this tonight with yellow squash, parsnips, carrots, rutabaga, and colored peppers. Wow, we loved it! Very little EVOO, no salt. Used the lemon juice, and lemon pepper. - 7/26/11

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  • Since I have NO IDEA what EVOO is, it would be difficult to make this receipe! Oh well now I see what EVOO stands for, so I would definitely make this receipe. Thanks. - 6/30/11

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  • Just a point of interest -
    Why line the cookie sheet with foil?
    To me that is just more waste for the landfill. The sheet can be washed very easily, and probably for less "eco" problems.
    This isn't a personal question to you - I've just read so many recipes recently that call for lining like this - 6/30/11

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  • 947 mg sodium per serving. You have got to be kidding adding a tablespoon of salt! Kosher salt has the SAME amount of sodium as regular salt...read the back of the box if you don't believe me. The olive oil seems excessive but I have less of a problem with that then the salt. - 6/30/11

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