Roasting vegetables caramelizes them, intensifies their natural sweetness and gives them irresistible crispy edges. And when it comes to mastering this method, Ina Garten knows best. But honestly, doesn’t she always?
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Ina Garten’s Best Tricks for Roasting Summer Vegetables
Ina cuts the produce into large, rustic chunks: thick slices of zucchini, wedges of fennel, thick rounds of red onion and wide strips of bell pepper. The reasoning? Smaller vegetable pieces are more likely to burn or dry out in the oven. Keeping the vegetables in larger chunks allows the flesh to remain tender while the outside gets crispy and caramelized.
2. Avoid overcrowding.
Queen Ina lets the natural flavor of the vegetables shine by keeping the seasonings minimal. Good olive oil, garlic, fresh thyme, and salt and pepper are all you need.
4. A turn for the better.
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Preheat the oven to 375°. Chop zucchini, bell peppers, fennel and red onion into large, even pieces. Spread out the veggies on two sheet pans to avoid overcrowding. Drizzle vegetables with olive oil, season with garlic, salt and pepper, and toss to coat. Place thyme sprigs on each pan. Roast for about 25 minutes, turning the veggies after about 15 minutes, until all the veggies are crisp-tender. Season with more salt and serve hot or at room temperature.
How to Serve Roasted Vegetables
Ina’s roasted summer vegetables are super versatile. Here are some ideas:
Serve them as a side dish with grilled chicken, steak or salmon.Pile them on crusty bread with goat cheese or fresh mozzarella for a fun take on a tartine or bruschetta.Cut the roasted veggies into smaller pieces and toss with orzo, lemon juice, olive oil and feta cheese for a Greek pasta salad.Combine the veggies with stale bread for a delicious panzanella salad.Can I Use Other Vegetables?
Ina’s recipe calls for zucchini, bell peppers, fennel and red onion, but her method works well with any summer veggies you like: Think halved or whole cherry tomatoes, thick slices of eggplant or whole green beans. Just keep an eye on your produce, as cooking times may vary.
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