Roasted Summer Vegetables

 In 2015, Chuckwagon, June

A delicious blend of summer time vegetables. If you don’t have a garden, check your local farmer’s market for these easy-to-grow items.

4 medium Zucchini (1  1/2 to 2” chunks )

4 medium Summer Squash  ( 1  1/2 to 2 “ chunks )

3 large red bell pepper  (1  1/2 to 2” pieces)

1 cup olive oil



1 c olive oil

1  1/2 T  lemon juice

1  1/2 T white wine vinegar

1 t Dijon mustard

1 t grated lemon zest

1 t salt

1 t ground black pepper


Place zucchini, squash, and pepper in large bowl – toss with 1   c. olive oil.

Spread in single layer on large rimmed baking sheet. Roast on upper oven rack 15 min. until crisp tender and edges begin to char.

Remove vegetables and place in shallow dish, toss with blended ingredients. Serve at room temperature.

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