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Slow Roasted Summer Vegetables

Can't Stay Out of the Kitchen

 

This lovely side dish is filled with garden veggies: eggplant, tomatoes, yellow squash, zucchini, onions, leeks, bell peppers and garlic, and seasoned with Italian herbs and drizzled with avocado or olive oil. This dish is great for Meatless Mondays or a side to any main course entree.

Ingredients

  • one small-medium eggplant (unpeeled)
  • 12 Roma tomatoes (sliced)
  • 1 leek (green top removed)
  • 1 yellow onion (peeled)
  • 1 medium zucchini (thinly sliced)
  • 1 large crookneck yellow squash (thinly sliced)
  • 1 red bell pepper (cut in rings)
  • 2 large garlic cloves (minced)
  • 1-2 teaspoons thyme (or more if desired)
  • 1-2 tsp. marjoram (as desired)
  • 1 1/2-3 teaspoons dried oregano (divided)
  • 1-2 tsp. basil (divided use)
  • 1/3 cup avocado oil or extra-virgin olive oil
  • sea salt and pepper

Directions

  1. Preheat the oven to 300°. Spray the bottom of a 9x13” glass baking dish with cooking spray. Add half the onions, half the leeks and 4...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Slow Roasted Summer Vegetables

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Unrated
Author:
Teresa
Cuisine:
American
Category:
Veggie Side Dish
Recipe Yields:
10
Prep Time:
Cook Time: