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Baking, Vegetarian

Roast Summer Vegetables

This was just to go along with some lamb for a ‘summer roast dinner’ and I’m glad I did. I’m more of a winter veg kind of guy usually but this was really simple to prepare and tasted delicious, you can find the original recipe here.


Summer on a board…


  • 1 courgette
  • 1/2 butternut squash
  • 2 different colour peppers
  • 1 fennel bulb
  • 1 red onion
  • 1tbsp dried thyme
  • Olive oil

Method of Preparation:

  1. Preheat the oven to 375°F.
  2. Trim the ends of the courgette and cut it into 3/4″ slices
  3. Core the peppers and cut into 1 1/2″ strips
  4. Trim off the fennel stalks and cut the bulb (through the core) into 1″ wedges,
  5. Peel the onion & slice into 1/4″ rounds.
  6. Use the top half of the squash and slice into 1/4″ rounds
  7. Spread the cut-up vegetables on a large baking tray, spray or drizzle on the olive oil, sprinkle with salt & pepper, and add the thyme.
  8. Roast for 15 minutes, turn each piece over, sprinkle again with salt & pepper, and roast for an additional 5 – 10 minutes.

    Served with lamb and a sticky sauce

The original recipe says this serves six when using a full yellow squash (not sure what that is btw) but we only got 2 side servings out of the ingredients I’ve listed with a little bit left over. It was a lovely addition to the lamb with sticky red wine sauce and I’ll definitely be having it again.


2 thoughts on “Roast Summer Vegetables

  1. What a splendid recipe, thanks so much for sharing =)

    Posted by mydearbakes | July 19, 2012, 1:10 pm

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