Barefoot Bloggers: Roasted Summer Vegetables

These got a 7/10 for me. But I think it would only take a few small tweaks. I roasted these vegetables as directed. They smelled amazing, with the fresh thyme and yummy minced garlic, olive oil and salt, how could they not? But they weren't caramelized or "crisp tender" - that elusive state of perfection for veggies. In fact, the zucchini was a little watery. The issue here I think could possibly be my oven not being as hot as it indicates. Or, maybe just bumping the heat up to 400 F would have helped. My initial thought was to just throw the sheet pan in at the same time as the Roasted Lemon Chicken, but I thought it was better not to mess with the temperature the first time I made something, especially something you're meant to be testing, so I roasted these first and then kept them warm in my warming tray, just to keep the chill off them. 

Roasted Summer Vegetables

Makes 6 servings

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

1. Preheat oven to 375 degrees.


2. Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices (the slices


 will seem large, but they'll shrink while they cook). Cut the peppers lengthwise in 11/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges (cutting through the core keeps the pieces intact). Peel the red onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.


3. Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans (if they're crowded, they'll steam rather than roast). Sprinkle with salt and pepper and place the thyme sprigs on top.


4. Roast for 15 minutes. Turn each piece (turn the onions carefully) and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.