Summer Classics, Veggie Style

Summer Classics, Veggie Style A dish of fresh summer veggies

Summertime classics begin at the source: freshly grown vegetables that encompass many of the flavors of summer in each bite. Below is a dish that epitomizes the ease of summer eating with a focal point of fresh vegetables perfect for a light evening meal.
 
Summer Roasted Vegetables with Red Potatoes
 
1 bag small red potatoes, cut into quarters
1 medium white onion, cut in half and cut into 1/4 inch pieces
2 medium carrots, any color, peeled, sliced in half and cut into 1/4-inch moons
1/4 cup extra-virgin olive oil
2 cloves fresh garlic, minced
1 tsp dried thyme leaves

1 tsp dried tarragon leaves
Sprinkle of salt and pepper
1 red or yellow bell pepper, sliced in half and cut into 1/4 in moons
1 large zucchini, sliced in half and cut into 1/4 in moons
1/2 lb green beans
 
1. Heat oven to 400°F. Spray a 13 x 9 baking dish with cooking spray.
2. Place potatoes, onion, and carrots in baking dish; toss with half of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
3. While those veggies cook, in medium bowl, toss bell pepper, green beans, and zucchini with remaining oil and seasonings mixture. Stir into veggies in baking dish. Place back int the oven and bake 30 to 35 minutes more or until vegetables are tender, stirring halfway through bake time.
 
This hearty dish can be served as a side with your favorite entrée, or alone, topped with a fried egg and hot sauce! And while we’ve listed quite a few summer vegetables (many on sale in our produce department this week,) these vegetables can be substituted for more seasonal produce, such as fall brussels sprouts and winter turnips or parsnips. Be sure to pay attention to the bake time and adjust accordingly!

 

Posted on 8/8/17.