Including a mixture of tomatoes, peppers, onions, mushrooms, and zucchini, our recipe for Oven Roasted Summer Vegetables is a perfect side dish for a dinner featuring grilled meat. We include a seasoning that adds the perfect touch to the goodness of the vegetables. This dish is both beautiful and tasty.
One thing that is really great about this vegetable dish is that you can customize it to your own tastes. If you have a favorite vegetable that is not included in the ingredients list, you can add it to the mix. You can include things like broccoli, cauliflower, carrots, Brussels sprouts or any other veggie that you think will be a great addition. On the other hand, if we included a veggie that you or a family member isn’t crazy about, you can simply omit it from the ingredients list.
The key to having the veggies cook properly is to cut them into pieces that are similar in size. If you are not careful about how you slice the veggies, the smaller pieces will end up overcooked, while the larger chunks will end up under cooked.
Our recipe instructs you to crush the spices together with a spice grinder or a mortar and pestle. However, if you do not have one in the kitchen, that is okay. There are other ways of crushing the spices. You can use a meat mallet to pound the spices on a cutting board to crush them, or you can use a coffee cup or the bottom of a cast iron skillet to smash them. You may want to put the whole spices in a heavy-duty zip top freezer bag to keep them from scattering all over the kitchen as you crush the spices.
Oven Roasted Summer Vegetables Recipe
- Baking Sheet
- Chef's Knife
- Large Mixing Bowl
- Wooden Spoon
- Mortar and Pestle or Spice Grinder
- Small bowl
- 2 pcs Small Green Zucchini
- 12 pcs Cherry Tomatoes
- ½ pc Sweet Onion
- 1 pint Button Mushrooms
- 1 pc Bell Pepper
- 4 tbsp Olive Oil
- ½ tbsp Whole Peppercorns
- ½ tbsp Smoked Paprika
- ½ tbsp Salt or coarse sea salt
- ¼ tbsp Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Whole Coriander Seed
- ½ teaspoon Whole Mustard Seed
- ½ teaspoon Dried Dill
- ½ teaspoon Dried Rosemary
- ½ teaspoon Red Pepper Flakes
- Wash the vegetables and dry them well.
- Preheat the oven to 450 degrees and line a large baking sheet with aluminum foil.
- Use a sharp chef’s knife to cut and seed the bell pepper, slicing it into large 2 inch chunks. Next, slice the zucchini into 1 inch thick round pieces. Cut the mushrooms into large, bite-sized pieces. Peel the sweet onion and slice the onion into 2 inch chunks.
- Leave the tomatoes whole and transfer all the vegetable pieces into a large mixing bowl. Use a large wooden spoon to toss the veggies, mixing them well.
- Drizzle the oil over the vegetables, tossing them to coat them in oil.
- Using a mortar and pestle or a spice grinder, crush together the salt, coriander seed, and mustard seed together. Blend and crush the spices until the peppercorns have all been broken. Add the rest of the seasonings and blend them together until they are well combined. Transfer the seasoning mix to a small bowl with a spoon.
- Use the spoon to sprinkle the seasoning mix over the vegetables. Use your wooden mixing spoon to toss the veggies and continue adding the seasoning until they are lightly coated in the seasoning mixture.
- Spread the vegetables on the aluminum foil covered pan, allowing plenty of space between the pieces of veggies and spreading them in an even layer.
- Put the baking pan into the preheated oven and bake the veggies for about 10 minutes. Stir the vegetables and spread them in an even layer on the pan. Return the pan to the oven and bake them again for 10 to 15 more minutes. The veggies should start browning and getting a bit crispy. Stir them again and return the veggies to the oven until they are golden brown and slightly crisp or about 5 minutes.
- Take the pan from the oven and transfer the vegetables to a serving bowl. Serve the veggies hot from the oven.
Related: Roasted Vegetables Recipes