At some point every summer, I get tired of grilling vegetables and return to roasting, my favorite method for cooking them quickly and easily. Roasting really showcases their natural flavors.
This dish pairs agreeably with most meats and fish off the grill. It can easily be turned into a vegetarian entree by tossing the finished vegetables with pasta or the cooked grain of your choice.
The vegetables cook best in a large roasting pan -- or in two smaller pans, if your large pan cannot accommodate them in a single layer.
- 4 to 6 (1 1/2 pounds total) thin zucchini, cut into 3/4-inch chunks
- 1 large or 2 small (3/4 pound total) sweet onions, such as Vidalia, Walla Walla or any local variety labeled sweet, cut into 3/4-inch chunks
- 1 large (8 ounces) yellow bell pepper, stemmed, seeded and cut into 3/4-inch pieces
- 2 or 3 tablespoons olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Six 5- or 6-inch sprigs rosemary
Preheat the oven to 375 degrees. Have ready a large roasting pan.
Combine the zucchini, onions and bell pepper pieces in the pan. Add 2 tablespoons of the oil; season with salt and pepper to taste, then toss to coat evenly. Add the remaining tablespoon of oil as needed. Nestle the sprigs of rosemary among the vegetables. Roast for 20 minutes, and then use tongs to move the rosemary sprigs to one side while you toss the vegetables. Replace the sprigs among the pieces and roast for 20 to 25 minutes, or until the vegetables are tender and lightly browned.
Discard the rosemary sprigs and any loose rosemary leaves. Transfer to a large bowl; serve warm or at room temperature.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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