Loaf and PsalmA journal from an improving homemaker

Sheet Pan · Summer

Roasted Summer Vegetables

Zucchini, peppers, and onion on a hot pan, long enough to blister and not so long that they collapse.

35 minutes · Serves 6 · A full sheet pan

Roasted zucchini, red peppers, and onion on a sheet pan

“He gives food to every creature.”

Psalm 136:25

Ingredients

  • 2 medium zucchini, cut into spears
  • 2 bell peppers, any color, cut into strips
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • ¾ tsp fine salt
  • 1 tsp dried oregano
  • ¼ tsp black pepper

Method

Making Roasted Summer Vegetables: Heat the oven to 450°F. Toss the zucchini, peppers, and onion with the oil, salt, oregano, and pepper.
Heat the oven to 450°F. Toss the zucchini, peppers, and onion with the oil, salt, oregano, and pepper.
Making Roasted Summer Vegetables: Spread them in one layer. Roast 20 to 28 minutes, turning once, until the edges blister and the zucchini…
Spread them in one layer. Roast 20 to 28 minutes, turning once, until the edges blister and the zucchini…
  1. 1

    Heat the oven to 450°F. Toss the zucchini, peppers, and onion with the oil, salt, oregano, and pepper.

  2. 2

    Spread them in one layer. Roast 20 to 28 minutes, turning once, until the edges blister and the zucchini is tender but not mush.

  3. 3

    Taste. Summer squash throws off water if the pan is crowded or the oven is timid. A hot, open pan is the whole method.

From the kitchen

  • Cherry tomatoes can go on for the last 10 minutes. From the start, they burst and make the pan wet.
  • Eat them the day you roast them. They do not improve overnight the way roots do.

My note

Kept on this device, beside the recipe, for the next time you cook it.

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