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Summer is for roasting vegetables

September 5, 2011

Sure, summer is hot.  Sure, yesterday was muggy.  But did I shy away from turning my oven to 425°F?  With vegetables to roast?  I don’t think so!

Join me in heating up the kitchen and roast some beautiful summer produce.  These are more of guidelines than actual recipes, so vary to your heart’s content and your fridge’s content.

Oven roasted tomato and onion sauce

Roasted tomato sauce with onions:

  • 1 can 24 oz diced tomatoes
  • 6 small onions, peeled & quartered
  • 2 Tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon powdered garlic
  • 1/8 teaspoon of table salt or to taste
Place all ingredients in a large, high sided baking dish (11 x 17 is a solid choice).  Stir to mix spices.  Roast at 425°F for 30 minutes or as long as you can stand it.  Longer would yield a thicker, heartier sauce.  It was late and I was hungry, so 30 minutes was all I could stomach stand.
Roasted eggplant and zucchini
Roasted eggplant and zucchini:
(Any variety of eggplant or summer squash would work here.)
  • 2 long purple eggplant, cut into 1/2 inch crescents or quarters
  • 1 small or 1/2 a monster, seeded if desired, cut as the eggplant
  • 2-4 Tablespoons olive oil (eggplant and zucchini are oil-greedy, like mushrooms)
  • salt to taste
Lightly oil a rimmed baking sheet.  Scatter cut vegetables in a single layer.  Salt.  Drizzle with olive oil.  Shake or stir to distribute.  Roast at 425°F for 20-30 minutes.
Some of the eggplant and zucchini will be soft and creamy, others gently caramelized.
roasted sauce and veggies over whole wheat spaghetti
Serve on top of whole wheat spaghetti, barley, or brown rice or alongside corn bread made with fresh corn.
Roasted tomato sauceh and veggies over pasta
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