Roasted Summer Vegetables is a great side dish. What I like about it is that it’s really easy to put together and the taste of seasonal vegetables really shines through this dish. This recipe is a no brainer.
This colorful dish is very versatile too. With the left overs (if any) you can make a really delicious sandwich the next day or even toss it with some pasta.
On a different note, super talented Sylvie from Gourmande in the Kitchen, is doing a series of food photography and styling posts with really great information and tips on how to achieve beautiful images. If food photography is you passion but don’t know how to start or even if you are a pro, head over her blog to get inside information from amazing people in the industry.
1 large zucchini, cut into 1 inch slices
1 large yellow summer squash, cut into 1 inch slices
1 pint cherry tomatoes
2 heads of garlic
2 red onions, quartered
1 red bell pepper, cut into 1 inch pieces
salt and pepper
1/4 cup olive oil
few rosemary sprigs
Preheat the oven to 400 F. Toss all the ingredients and arrange them in a baking sheet making sure they are in a single layer. Roast for 30 minutes or until veggies are tender.