Roasted Summer Vegetables | Oregonian Recipes
Roast one type of vegetable per pan, because cooking times vary.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 3 1/2 pounds medium-soft vegetables, washed and trimmed (choose from zucchini, eggplant, bell peppers, summer squash, onions or fennel)
- 3 to 4 tablespoons extra-virgin olive oil or flavored oil
- 1 to 3 teaspoons kosher salt
- 1 tablespoon chopped fresh rosemary, thyme or basil
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