Late Summer Vegetable and Herb Medley

summer veg dish.JPG

Late summer finds the garden and farmer’s markets full of fruits and vegetables spanning the whole rainbow of colors. Great time for a medley of the best vegetables and herbs to toss together, bake until tender, and enjoy. Your favorite summer vegetable not listed here? Add it with eggplant, zucchini, onion, peppers, garlic, tomatoes, your favorite herbs, and olive oil to make it your creation.

8 servings

INGREDIENTS:

1 large eggplant, large diced

1 large zucchini, large diced

1 red onion, peeled, cored, large diced

1 red pepper, cored, seeded, large diced

1 poblano pepper, cored, seeded, large diced

8 garlic cloves, peeled, smashed

½ cup fresh herbs, minced (rosemary, marjoram, oregano, parsley, basil)

1 teaspoon kosher salt

½ teaspoon black pepper

¼ cup extra virgin olive oil

1 large or two small tomatoes, large diced

DIRECTIONS:

  1. Preheat the oven to 375°F.

  2. Toss the eggplant, zucchini, onion, peppers, garlic, herbs, salt, pepper, and olive oil together in a large porcelain baking dish. Place in the oven and roast for thirty minutes. Stir in the tomatoes and roast another ten to fifteen minutes until all the vegetables are tender.

Late Summer Vegetable and Herb Medley

Late Summer Vegetable and Herb Medley
Yield: 8 servings
Author:
Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 4 M
Late summer finds the garden and farmer’s markets full of fruits and vegetables spanning the whole rainbow of colors. Great time for a medley of the best vegetables and herbs to toss together, bake until tender, and enjoy. Your favorite summer vegetable not listed here? Add it with eggplant, zucchini, onion, peppers, garlic, tomatoes, your favorite herbs, and olive oil to make it your creation.

Ingredients

  • 1 large eggplant, large diced
  • 1 large zucchini, large diced
  • 1 red onion, peeled, cored, large diced
  • 1 red pepper, cored, seeded, large diced
  • 1 poblano pepper, cored, seeded, large diced
  • 8 garlic cloves, peeled, smashed
  • ½ cup fresh herbs, minced (rosemary, marjoram, oregano, parsley, basil)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup extra virgin olive oil
  • 1 large or two small tomatoes, large diced

Instructions

  1. Preheat the oven to 375°F.
  2. Toss the eggplant, zucchini, onion, peppers, garlic, herbs, salt, pepper, and olive oil together in a large porcelain baking dish. Place in the oven and roast for thirty minutes. Stir in the tomatoes and roast another ten to fifteen minutes until all the vegetables are tender.

Nutrition Facts

Calories

113.81

Fat (grams)

7.15

Sat. Fat (grams)

1.01

Carbs (grams)

12.83

Fiber (grams)

3.22

Net carbs

9.61

Sugar (grams)

5.21

Protein (grams)

1.76

Sodium (milligrams)

161.51

Cholesterol (grams)

0.00

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

vegetables, summer, herbs
sides
American
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