Oil Roasted Summer Vegetables

can boil potatoes first then roast

Oil Roasted Summer Vegetables

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 6

    baby zucchini - about 3 in. long

  • 6

    baby eggplant - 3 in. long

  • 1

    lb fresh green beans- cleaned & tipped

  • 6

    new potatoes, scrubbed

  • c. olive oil

  • 2

    tblsp coarse salt


Preheat oven to 375 Wash & dry vegetables, leaving stems intact & arrange them in a shallow baking dish just large enough to hold them in a single layer Drizzle with olive oil, then sprinkle with salt over all Set the baking dish in the center of the oven and bake until brown & slightly shriveled Zucchini & eggplant will be done in 30 min Potatoes can take up to an hour Remove vegetables as they come tender - arrange on a plater Cool to room temp


Facebook Conversations