Roasted High Summer Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 166.0
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 115.0 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 5.2 g
- Protein: 4.6 g
View full nutritional breakdown of Roasted High Summer Vegetables calories by ingredient
Introduction
Vegetables take on a whole new dimension of flavor when they're roasted, and summer veggies work just as well as winter's root vegetables.You can also do this recipe on the grill, if you have a grill basket! Vegetables take on a whole new dimension of flavor when they're roasted, and summer veggies work just as well as winter's root vegetables.
You can also do this recipe on the grill, if you have a grill basket!
Number of Servings: 4
Ingredients
-
1 cup Swiss Chard Stems cut into 1-inch pieces
1 cup fresh broccoli florets
2 medium new potatoes, cut into 1-inch cubes
10 fresh string beans, stem-ends snapped off and broken in half if more than 4 or 5 inches long
10 heirloom cherry tomatoes, halved
2 small carrots, sliced into 1/2 inch rounds
1/4 cup thinly sliced onion
1 1/2 tbsp. olive oil, divided
1 tbsp cider vinegar reduction (boil down 1/2 cup cider vinegar until it's half the volume) or balsamic vinegar
Fresh thyme and oregano, about 1 tbsp. each
Fresh black pepper and Kosher salt to taste
Directions
Preheat the oven to 375* F. Line one or two sheet pans with aluminum foil.
Mix all of the vegetables except the tomatoes in a large bowl. Drizzle with 1 tbsp. olive oil, add the herbs, then toss in a pinch of salt and a few grinds of pepper. Toss well to coat, then evenly spread the vegetables in a single layer on the sheet pan(s).
Put the vegetables in the oven.
While the vegetables roast, place the tomatoes, cut side up, in a small glass baking dish. Sprinkle with just a bit of salt and spray with no-stick spray.
After the veggies have been roasting ten minutes, give them a good stir with tongs or a silicon spatula. Return to the oven, along with the baking dish of tomatoes.
After 10 more minutes, remove the cooked vegetables (not the tomatoes) from the oven and place in a serving bowl. Turn on the broiler to high, and broil the tomatoes for 5 minutes so that their sugars can caramelize.
Fold the tomatoes, along with the vinegar and remaining olive oil, into the roasted vegetables, and serve!
Makes 4 1 1/2-cup sized portions. For an easy full meal, toss two or three sliced and sauteed chicken sausages, or serve alongside grilled pork chops for a traditional August harvest meal!
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Mix all of the vegetables except the tomatoes in a large bowl. Drizzle with 1 tbsp. olive oil, add the herbs, then toss in a pinch of salt and a few grinds of pepper. Toss well to coat, then evenly spread the vegetables in a single layer on the sheet pan(s).
Put the vegetables in the oven.
While the vegetables roast, place the tomatoes, cut side up, in a small glass baking dish. Sprinkle with just a bit of salt and spray with no-stick spray.
After the veggies have been roasting ten minutes, give them a good stir with tongs or a silicon spatula. Return to the oven, along with the baking dish of tomatoes.
After 10 more minutes, remove the cooked vegetables (not the tomatoes) from the oven and place in a serving bowl. Turn on the broiler to high, and broil the tomatoes for 5 minutes so that their sugars can caramelize.
Fold the tomatoes, along with the vinegar and remaining olive oil, into the roasted vegetables, and serve!
Makes 4 1 1/2-cup sized portions. For an easy full meal, toss two or three sliced and sauteed chicken sausages, or serve alongside grilled pork chops for a traditional August harvest meal!
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.