Oil Roasted Summer Vegetables
Oil Roasted Summer Vegetables is an moderately easy dinner. Made with 6 baby zucchini (about 3 inches long), 6 baby eggplant (about 3 inches long), 1 lb. fresh green beans, cleaned and tipped, 6 new potatoes, scrubbed and 1/3 c. best quality olive oil (approximately), this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Preheat oven to 375Β°.
Wash and dry vegetables, leaving stems intact and arrange them in a shallow baking dish just large enough to hold them in a single layer.
Drizzle with the olive oil, then sprinkle coarse salt over all.
(While it is possible to oversalt the dish, it can stand more salt than you think.)
Bake until brown and slightly shriveled.
Vegetables will not all cook at the same rate.
Zucchini and eggplant will be done in 30 minutes or so, potatoes an hour.
π· Perfect Pairings
Complete your meal with these
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