Cooking Joy: Ina Garten’s Roasted Summer Vegetables Recipe

Summer bounty bursts with flavor in this roasted summer vegetables Ina Garten recipe that captures garden-fresh goodness.

Vibrant colors and aromatic herbs dance together on a single baking sheet, creating a symphony of taste.

The recipe celebrates seasonal produce with simple techniques that maximize natural sweetness.

Each vegetable caramelizes beautifully, developing deep, rich notes that will make your meal extraordinary.

Olive oil and fresh herbs coat the vegetables, enhancing their inherent deliciousness.

Serve these roasted vegetables as a stunning side dish or a light main course that showcases summer best offerings.

You’ll love how easily this recipe comes together with minimal effort and maximum flavor.

Pro Tips for Ina Garten Roasted Summer Vegetables

• Swap out any vegetables based on seasonal availability or personal preference. Root vegetables like carrots or parsnips work wonderfully, adding sweet earthy notes to the roasted medley.
• Experiment with different fresh herbs like rosemary, oregano, or basil instead of thyme. Each herb brings a unique aromatic profile that transforms the vegetable's flavor complexity.
• Sprinkle crumbled feta, goat cheese, or parmesan over the roasted vegetables right after removing from the oven. The residual heat will slightly melt the cheese, creating a delightful creamy texture.
• Drizzle balsamic glaze or squeeze fresh lemon juice over the roasted vegetables just before serving. These quick additions provide bright, tangy undertones that elevate the entire dish's taste profile.
• Repurpose cold roasted vegetables into salads, grain bowls, or blend into a quick vegetable soup. Their concentrated flavors make them incredibly versatile for multiple meal preparations.

Plating Suggestions for Ina Garten Roasted Summer Vegetables

• Pair with Protein Powerhouse: Serve these vibrant roasted vegetables alongside grilled chicken, pan-seared fish, or tender lamb chops for a complete and nutritious meal that bursts with flavor.
• Create Mediterranean Mezze Platter: Arrange the roasted vegetables on a large platter with hummus, tzatziki, olives, and warm pita bread for a stunning shared dining experience that transports you to the Mediterranean coastline.
• Transform into Hearty Salad Base: Toss the roasted vegetables over a bed of mixed greens, sprinkle with crumbled feta cheese, and drizzle with a light vinaigrette for a satisfying and colorful lunch option that's both healthy and delicious.
• Elevate Pasta Night: Mix the roasted vegetables into warm pasta, adding a splash of olive oil and grated Parmesan cheese for a quick and elegant vegetarian main course that showcases the natural sweetness of the perfectly roasted ingredients.

Storage Advice for Ina Garten Roasted Summer Vegetables

• Maximize Freshness: Store roasted vegetables in an airtight container in the refrigerator for up to 4 days, keeping them crisp and flavorful.
• Quick Reheat Technique: Warm gently in a 350°F oven for 5-7 minutes to restore the original roasted texture and prevent sogginess.
• Meal Prep Magic: Prepare these versatile vegetables ahead of time for salads, grain bowls, sandwiches, or as a delicious side dish throughout the week.
• Freeze for Future Meals: Pack cooled roasted vegetables in freezer-safe containers, separating layers with parchment paper, and freeze for up to 2 months for quick meal additions.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 130 kcal

Servings: 4

Ingredients for Ina Garten Roasted Summer Vegetables

• Zucchini: Brings summer freshness with delicate green texture, choose firm and glossy without blemishes.
• Bell Peppers: Adds vibrant color and sweet crunch, select peppers with smooth, taut skin.
• Fennel Bulb: Provides delicate anise-like flavor, look for white bulbs with fresh green fronds.
• Onion: Contributes deep caramelized sweetness, pick firm bulbs without soft spots.

• Olive Oil: Helps vegetables roast beautifully and creates golden edges, use extra virgin for best flavor.
• Garlic: Infuses rich, earthy depth, choose firm cloves without green sprouts.
• Kosher Salt: Enhances natural vegetable flavors, sprinkle generously for balanced taste.
• Black Pepper: Adds subtle heat and complexity, freshly ground provides more intense flavor.
• Thyme Sprigs: Introduces herbaceous undertones, select bright green sprigs with strong aroma.

• Extra Salt: Allows final flavor adjustment, use sparingly to complement roasted vegetables.

Ina Garten Roasted Summer Vegetables – Tools of the Trade

• Cutting Board: Large, sturdy surface for chopping vegetables safely.
• Chef's Knife: Sharp knife for precise vegetable cutting and trimming.
• Sheet Pans: Two large, rimmed pans for roasting vegetables evenly.
• Vegetable Peeler: Optional tool for removing onion skin smoothly.
• Measuring Spoons: For accurately measuring olive oil and seasonings.
• Garlic Press or Knife: To mince garlic finely for even flavor distribution.
• Tongs: Great for gently turning vegetables during roasting.
• Serving Platter: Beautiful dish to present roasted vegetables attractively.

How to Make Ina Garten Roasted Summer Vegetables

• Vegetable Selection

Fresh summer produce creates the foundation of this delightful roasted dish. Choose crisp zucchinis, vibrant bell peppers, aromatic fennel, and sweet onions for a colorful medley.

• Cutting Technique

Slice vegetables into generous, rustic chunks. Diagonal cuts for zucchinis, wide strips for peppers, thick wedges for fennel, and round slices for onions ensure even roasting and beautiful presentation.

• Pan Preparation

Spread vegetables generously across baking sheets. Avoid overcrowding to guarantee perfect caramelization. Use two pans if needed to give each piece breathing room.

• Seasoning Magic

Drizzle olive oil generously over vegetables. Scatter minced garlic and fresh thyme sprigs. Sprinkle kosher salt and black pepper to enhance natural vegetable flavors.

• Roasting Process

Slide pans into a preheated 375°F oven. Roast for 15 minutes, then flip vegetables for balanced browning. Continue roasting until edges turn golden and vegetables become tender-crisp.

• Serving Style

Transfer roasted vegetables to a beautiful platter. Enjoy immediately while warm or allow to cool to room temperature. These versatile vegetables complement any main course or can stand alone as a stunning side dish.

Colorful Ina Garten Roasted Summer Vegetables Recipe

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4.6 from 24 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s roasted summer vegetables blend Mediterranean flavors with simple, fresh ingredients from local markets. Garden-ripe produce caramelizes beautifully, offering you a delicious side dish that celebrates seasonal bounty.

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Ingredients

Scale 1x2x3x

• 2 zucchinis (medium)
• 1 fennel bulb
• 1 red bell pepper (preferably Holland)
• 1 yellow or orange bell pepper (preferably Holland)
• 1 red onion (small)
• 4 sprigs fresh thyme
• 3 cloves garlic (minced, 1 tbsp)
• 2 tbsps olive oil (good quality)
• 1 tsp kosher salt
• 0.5 tsp black pepper (freshly ground)

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Instructions

1. Vegetable Preparation: Meticulously slice zucchinis diagonally, bell peppers lengthwise, fennel into wedges, and onions into rounds, ensuring uniform thickness for consistent roasting.
2. Pan Arrangement: Distribute prepared vegetables across two expansive sheet pans, avoiding overcrowding to guarantee optimal caramelization and crisp edges.
3. Seasoning Technique: Generously drizzle extra virgin olive oil, scatter minced garlic, and sprinkle kosher salt and freshly ground black pepper, then strategically place thyme sprigs for aromatic complexity.
4. Roasting Process: Position sheet pans in a preheated 375°F (190°C) oven, roasting for 15 minutes, then carefully flip vegetables to promote even golden coloration and caramelization.
5. Finishing Touch: Continue roasting an additional 5-10 minutes until vegetables achieve a perfect crisp-tender texture with beautifully bronzed edges, then let rest momentarily before serving hot or at room temperature.

Notes

• Prevent Overcrowding: Space vegetables evenly on sheet pans to ensure proper caramelization and prevent steaming, which reduces the desired crisp-tender texture.
• Oil and Seasoning Technique: Drizzle olive oil generously and toss vegetables thoroughly to guarantee each piece receives an even, flavorful coating of oil, garlic, and herbs.
• Roasting Time and Temperature: Watch vegetables closely during the last 5-10 minutes to achieve golden edges without burning, using the 375°F temperature as a perfect roasting sweet spot.
• Serving Flexibility: Enjoy these roasted vegetables hot directly from the oven or at room temperature, making them a versatile side dish for multiple meal settings and temperatures.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 130
• Sugar: 4g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg