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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
  • 3-4 cups mixed, fresh vegetables
  • 1/8 cup extra virgin olive oil
  • fresh cracked pepper
  • sea salt
  • 1-2 handfuls fresh, whole herbs
  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! 



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