Roasted Summer Garden Veggies

Tuesday 17 July 2012

Roasted Summer Garden Veggies

One thing that I love most about summer is the profusion of locally grown fresh vegetables. Nothing tastes better than vegetables you have either grown yourself, or that have been grown very close to home and eaten very soon after picking!!

Roasted Summer Garden Veggies

I like to think that eating fresh and local also helps to lower my carbon footprint . . . especially with things like courgettes and peppers that I have grown myself.

Roasted Summer Garden Veggies

The courgette glut is starting and I am loving inventing new ways to imbibe . . . cakes, muffins . . . casseroles . . .

Roasted Summer Garden Veggies

and deliciously roasted in dishes such as this easy one here today. A delightful mix of vegetables, fresh from the garden, tossed with olive oil and herbs and then roasted . . .

Roasted Summer Garden Veggies

until they are crispy tender . . . the edges all caramelized and sweet . . .
with just a hint of spice from the smoked paprika . . .

Roasted Summer Garden Veggies

Tossed with some coarsely grated Parmesan cheese, they went down a real treat!! I think I'll have the leftovers tossed into a tasty salad for lunch tomorrow!

Roasted Summer Garden Veggies

*Roasted Summer Garden Veggies*
Serves 4
Printable Recipe

A lovely summer side dish to go with those grilled meats, chicken or fish. Easy and a bit spicy!

2 pounds of assorted vegetables (peppers, courgettes (both yellow and green) onions)
1 tsp salt
1 TBS extra virgin olive oil
1 1/2 tsp smoked spanish paprika, or a smoked paprika mix (I like the one from M&S which has smoked paprika, thyme and crushed chilies in it)
130g of coarsely grated Parmesan Cheese

Trim your courgettes and cut into large chunks. Peel and cut the onions into wedges. Seed and cut the peppers into chunks. Place the courgettes into a colander along with the salt. Let stand and drain for 15 t0 20 minutes. Drain well. Toss in a bowl along with the olive oil, peppers, onions and paprika.

Preheat your oven to 220*C/425*F/ gas mark 7. Pour the vegetables out onto a rimmed baking tray. Spread out into a single layer. Roast for about 20 minutes. Flip over and roast for another 20 minutes or until golden and tender. Remove from the oven. Sprinkle with the cheese. Toss together gently and serve.


  1. So glad you're back, Marie! These veggies look yummy, I'm not a squash fan, but I tried your lime cardamom corvette oaf and ADORED it!!

  2. So simple, yet so delicious. I keep waiting for the day when I can pick that first courgette!

  3. Mmm...thanks for
    this simple and tasty
    dish, Marie! I am a
    big veggie roaster, but
    usually only give it
    the olive oil, s&p
    treatment, then pop
    it in the oven. The
    extra ingredients here
    sound heavenly.

    Hope you are enjoying
    a lovely summer!!

    xo Suzanne


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