Provider Farm

From our fields, for your family

Roasted summer vegetables

Course: 
I know its hot and who wants to turn on the oven, but its worth it. I could eat this everyday for a long time. Eat it as a side, toss it with pasta or rice, or eat it with bread, and make sure to make extras for sandwiches.
Ingredients: 
  • A mix of summer squash, zucchini, eggplants, peppers, and tomatoes, 1/4" slices
  • sliced onions
  • coarsely chopped garlic
  • dried oregano and thyme
  • salt and pepper
  • olive oil
Directions: 

Toss all the vegetables with enough oil to coat well plus some herbs and salt and pepper. Roast those babies in the overn at 450 until browned.

Credit: 
Kerry