Oven Roasted Vegetables are a wonderful way to make the most of seasonal vegetables at their peak! Roast a large batch and you have the start of three meals. With the leftovers, make simple and delicious dishes like frittata and minestrone soup. (For a fall / winter roasted vegetable recipe click here.)
I don’t know about you, but by early August I start losing my sense of propriety at the farmer’s market. There are only two people who live in our home (which Keith reminds me of occasionally when I show up with bursting bags of vegetables and fruit). I see all of those shiny colors, think of all of those wonderful flavors, and I. Just. Can’t. Stop.
But sometimes lunacy can inspire great things, like these oven roasted vegetables.
I started making this dish in 2010 from a recipe in the August issue of Food and Wine magazine. I had to switch the name and am calling it a bake because I can’t stand the word ‘casserole’. But you can call it that if you must. 🙂 Over the years it’s evolved – read: gotten bigger with a larger variety of vegetables. And here’s the best part, you start with this recipe and end up with three dinners and maybe a few lunches too.
You’ll be doing a lot of slicing to put this dish together and I highly recommend using a mandolin if you have one. I use an extra-wide Benriner that I love, and fear. It has the words ‘watch your fingers’ molded into the plastic for good reason.
So, here’s the plan. The first night, make this recipe and serve 1/3 of it as a side dish with something you’ve grilled or just with a fried egg on top. Separate the leftovers equally into two containers. If you’re feeling ambitious, put a pound of cannellini beans on to soak – using the salt soak method I described in this recipe. You’ll use 2 cups of them in the soup you’ll make on day three and freeze the rest. (They freeze beautifully.)
On night two, you’ll make Roasted Vegetable Frittata. In addition to your leftovers, you’ll need 10 eggs, some milk, and four ounces of mozzarella or cheddar cheese. And, if you like, a green salad.
On the third night, you’ll make Roasted Vegetable Minestrone. To the leftovers you’ll add broth or water, a bunch of kale, a few carrots, and you’ll top it with shaved Parmigiano-Reggiano cheese.
So get thee to a farmer’s market (or grocery store) and buy some veggies. Ready? Go!
Note: I first posted this recipe a few summers ago and after making it many, many times it’s improved a lot so I thought it deserved an update!
- extra-virgin olive oil for drizzling (1/2 cup or more)
- 1 pound Yukon Gold potatoes sliced 1/4 inch thick
- 3 cloves garlic minced
- 2 tablespoons fresh thyme leaves divided
- 1 medium onion thinly sliced, divided
- 4 ounces grated Pecorino Romano cheese divided
- Salt and freshly ground pepper
- 1 red bell pepper thinly sliced
- 2 large tomatoes thinly sliced
- 4 zucchini sliced 1/4 inch thick
Preheat the oven to 350°F.
Coat a large (3-quart) glass baking dish with olive oil.
Spread the potatoes over the bottom in an even layer. Sprinkle garlic and 1/2 of thyme leaves over the top; drizzle with oil and season lightly with salt and pepper.
Spread 1/2 of onion slices, separated into rings over potatoes; sprinkle 1/2 of the grated pecorino cheese; drizzle with oil and season lightly with salt and pepper.
Arrange red pepper and tomato slices in an even layer over the onion, drizzle with oil, sprinkle with remaining thyme leaves and season lightly with salt and pepper.
Arrange remaining onion slices, separated into rings over the tomatoes.
Top onion with zucchini and yellow squash in an even layer; drizzle with oil and season lightly with salt and pepper. Sprinkle with remaining cheese.
Cover the dish with foil and bake for 1 hour.
Increase the oven temperature to 400°F. Uncover the casserole and bake for about 15 minutes longer, until the vegetables are tender and lightly brown on top. Let stand 10 minutes and serve warm.