Roasted Summer Vegetables
Roasted Summer Vegetables are an opportunity to profit from summers bounty. Add vegetables that are in their peak season and at their lowest prices. Good additions are onion, yellow squash, plum tomatoes and beets.
3 medium zucchini
2 small eggplant
1 lb fresh green beans
6 new potatoes
1/3 cup olive oil
1 Tbsp salt
Preheat oven to 375°F. Cut zucchini into 2-inch chunks. Cut eggplant into 2-inch chunks. Trim tips from green beans. If potatoes are large, cut into halves.
Arrange vegetables, if possible, in a single layer in a large baking dish.
Drizzle oil over vegetables in baking dish; sprinkle with salt.
Cook until vegetables are brown, about 15 minutes. Remove eggplant. Cook remaining vegetables about 20 minutes longer.
Roasted Summer Vegetables tip: If you have leftovers, chop them, then add a lemon vinaigrette and serve at room temperature for a Mediterranean salad.