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Baked Summer Vegetables

Baked vegetables are sweeter
and more flavorful than boiled vegetables.

Ingredients for 6:

  • 3 ears of corn
  • 1 large red bell pepper
  • 2 or 3 zucchinis
  • 1 red or yellow onion

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 1/2 - 2/3 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Remove husks and wash corn. Slice zucchinis 1/3" thick lengthwise. Cut red bell peppers into 2 or 3 pieces. Remove the skin of the onion.
  2. Place a wire rack on a large baking pan. Line all the cut vegetables like the photo. Bake in a preheated oven at 327°F (190°C) for 30-40 minutes or until the vegetables are cooked. Zucchinis and red bell pepper cook fast. Remove these earlier if they look burnt. All the vegetables should be cooked within 40 minutes except the onion. An onion might take 10 more minutes longer.
  3. Remove corn with a dull knife like a butter knife. Dice other vegetables.
  4. Mix all the vegetables with the following dressing:
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
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