ROASTED SUMMER VEGETABLES (zucchini, bell peppers, fennel, red onion, garlic, thyme, for six)

2 medium zucchinis

1 red bell pepper, preferably Holland

1 yellow or orange bell pepper, preferably Holland

1 fennel bulb

1 small red onion

2 tablespoons good olive oil

1 tablespoon minced garlic (3 cloves)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 sprigs fresh thyme


1.   Preheat the oven on 375*.

2.   Trim the ends of the zucchini and cut them diagonally into ¾ inch thick slices (the slices will seem large, but they’ll shrink when they cook).  Cut the peppers lengthwise into 1-1/2 inch wide slices, discarding the core.  Trim off the fennel stalks and cut the bulb through the core into 1 inch wedges (cutting through the core keeps the pieces intact).  Peel the onion and slice it into ¼ inch thick rounds. Leaving the slices intact.

3.   Place the vegetables in groups on a sheet pan.  Drizzle with olive oil, add the garlic and toss gently to be sure the vegetables are lightly coated with the oil.  Spread the vegetables in 1 layer on 2 sheet pans (if they’re crowded, they’ll steam rather than roast). Sprinkle with salt and pepper and spread the thyme sprigs on top.  Roast for 15 minutes.  Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender.  Sprinkle with extra salt and serve hot or at room temperature.


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