Roasted Garden Vegetables

Who knew you could be so busy after retirement!! Well, throw back Thursday will come back next week. A little behind on everything. I’ve been working on my little garden.

Fall is on us and many things are wrapping up – and I’ve planted a few for fall harvest. If you’ve ever had a garden you know how the end of the season gives you little bits of this and little bits of that.

Here is a delicious and easy way to use the little bits in one tasty dish!

Garden vegetables

Here’s How to Do it:

Wash and clean all the vegetables.

Preheat the oven to 425° –

Lay the vegetables on a clean baking sheet or a large heavy casserole dish. You can line it with parchment paper for an easier clean up if you want. I simply laid them in a large, heavy casserole dish.

2-qt. Enameled Cast Iron Baker

My favorite casserole of all time!! Click on the picture for more information.

Put the fresh garden veggies on the pan in a single layer. You can use any vegetable, just cut the larger ones into the same size as the smaller ones. I used green beans, carrots, summer squash (even the blossoms), tomato, even a lone jalapeño. You can use onion, eggplant, greens, any garden fresh vegetable.

garden

Drizzle with olive oil then top with fresh cracked pepper and sea salt.

Top the vegetables with some herbs. I used lemon verbena (from my garden). No need to cut them or remove the stems. Just put the whole sprigs on.

garden

Cover and Roast for about 10 to 20 minutes – depending on the thickness of the vegetables.

When they are hot and fork tender, they are done! Remove the herbs and eat!

garden

You can add any vegetables you happen to have. Some great herb choices are thyme, rosemary, basil, chives, even mint!

Serve them up and enjoy!

garden

© Copyright 2021 The Lazy Gastronome

5 from 1 vote
Roasted Garden Vegetables

A delicious way to use little bits of veggies from the garden or left in your refrigerator.

Course: Side Dish
Cuisine: American, farm to table, garden fresh
Keyword: green beans, herbs, onions, oven roasted, peppers, roasted, squash, summer squash, sun dried tomatoes, vegetables
Servings: 4 servings
Author: HelenFern
Ingredients
  • 3-4 cups mixed, fresh vegetables
  • 1/8 cup extra virgin olive oil
  • fresh cracked pepper
  • sea salt
  • 1-2 handfuls fresh, whole herbs
Instructions
  1. Wash and clean all the vegetables.

  2. Preheat the oven to 425° -

  3. Lay the vegetables on a clean baking sheet or a large heavy casserole dish. You can line it with parchment paper for an easier clean up if you want.

  4. Put the fresh garden veggies on the pan in a single layer. You can use any vegetable, just cut the larger ones into the same size as the smaller ones. I used green beans, carrots, summer squash (even the blossoms), tomato, even a lone jalapeño. You can use onion, eggplant, greens, any garden fresh vegetable.

  5. Drizzle with olive oil then top with fresh cracked pepper and sea salt.

  6. Top the vegetables with some herbs. I used lemon verbena. No need to cut them or remove the stems. Just put the whole sprigs on. 

  7. Cover and roast for about 10 to 20 minutes - depending on the thickness of the vegetables. When they are hot and fork tender, they are done! Remove the herbs and eat!

  8. Serve them up and enjoy!

Recipe Notes

You can add any vegetables you happen to have. Some great herb choices are thyme, rosemary, basil, chives, even mint! 

 

 

© Copyright 2021 The Lazy Gastronome

garden

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


This entry was posted in Fruits and Vegetables, Side Dishes, Vegetables and tagged , , , , , , . Bookmark the permalink.

6 Responses to Roasted Garden Vegetables

  1. Alene says:

    I used to garden in Northern Virginia, but Florida gardening just doesn’t thrill me. I can’t believe how much I miss northeastern foliage and everything else. Enjoy it!

    • HelenFern says:

      I’m in the NW so it’s not as beautiful in the fall as the NE – But I do love it here. Hope your weekend is amazing!

  2. Joanne says:

    Those look delicious! I love oven roasted veggies of all kinds.

  3. Miz Helen says:

    5 stars
    We just love Roasted Garden Vegetables and your recipe looks awesome. Like you we get to have fresh vegetables late into the fall. Thanks for sharing with us at Full Plate Thursday, 556!
    Miz Helen

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