Garden Roasted Vegetables with Squash, potatoes, onions, garlic, cherry tomatoes, eggplant, bell pepper, okra, basil and dill fresh from my garden! My garden is producing really well right now, but I do see a slow down on my squash and cucumbers. Luckily my tomatoes are finally turning red, and I have a few okra. I decided I wanted to do something easy with EVERYTHING from my garden. Roasted vegetables are simple, and so tasty! There are several ways to season them. I went simple with garlic salt, pepper, fresh dill and fresh basil (both from the garden). I ended up making two pans of vegetables, and honestly I would just go with what you have on hand. You can use what I did, add on to it, or do less. Roasting vegetables brings out a nice sweet flavor that I find delicious! The only problem may be firing up your oven during summer. For me, it was well worth it!
I used the vegetables I had, and also what I had room for. I used all of my okra and potatoes I had available. The okra is just now started to produce, and my potatoes are finishing.
Ingredients (all vegetables and herbs from my garden)
- Yellow squash
- Several cloves of garlic
- Cherry Tomatoes
- Bell Pepper
- Minced dill and basil
- Garlic Salt
- Olive Oil 1 Tbl spoon
Preheat oven 375 F (my oven runs warm, so you may be fine cooking at 400 F). Cut all vegetables in bite sized pieces, not counting the garlic or okra. Peel the garlic, and trim the okra on the top end. Mince the fresh herbs. Place all vegetables in a bowl and pour the olive oil in, mix to cover all vegetables. Add in herbs and seasoning and mix again to cover vegetables. Place vegetables on a cookie sheet covered with Parchment paper. Bake in oven for 30 minutes, rotate vegetables half way through cooking.
This could be a side dish, or even a main dish. We had ours with roast beef, fresh tomatoes & cucumbers. Delicious! Fresh garden vegetables are the best! What vegetables do you have on hand to roast? Do you have your own garden, or shop the farmers market?