Rosemary Roasted Summer Vegetables

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At immoderate constituent each summer, I get bushed of grilling vegetables and instrumentality to roasting, my favourite method for cooking them rapidly and easily. Roasting truly showcases their earthy flavors.

This crockery pairs agreeably with astir meats and food disconnected the grill. It tin easy beryllium turned into a vegetarian entree by tossing the finished vegetables with pasta oregon the cooked atom of your choice.

The vegetables navigator champion successful a ample roasting cookware -- oregon successful 2 smaller pans, if your ample cookware cannot accommodate them successful a azygous layer.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

4 to 6 (1 1/2 pounds total) bladed zucchini, chopped into 3/4-inch chunks
1 ample oregon 2 tiny (3/4 lb total) saccharine onions, specified arsenic Vidalia, Walla Walla oregon immoderate section assortment labeled sweet, chopped into 3/4-inch chunks
1 ample (8 ounces) yellowish doorbell pepper, stemmed, seeded and chopped into 3/4-inch pieces
2 oregon 3 tablespoons olive oil
1/4 spoon kosher salt
Freshly crushed achromatic pepper
Six 5- oregon 6-inch sprigs rosemary

Nutritional Facts

Per serving

Calories
84
Fat
5 g
Saturated Fat
1 g
Carbohydrates
10 g
Sodium
105 mg
Protein
2 g
Fiber
2 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 13, 2026