Slow Roasted Summer Vegetables is one of the BEST ways to prepare garden veggies as a side dish that you’ll ever eat! This lovely dish slow roasts zucchini, yellow squash, tomatoes, eggplant, bell peppers, onions, leeks and garlic. The casserole is drizzled with avocado oil and sprinkled liberally with several herbs providing a wonderfully delicious flavor. The combination of veggies and seasonings provides crunch and taste that are exceptionally good.
I would recommend assembling this right before you cook it so their is no discoloration to the eggplant. Even still, it is a delightful side dish that is an excellent accompaniment to almost any kind of main dish. You can experiment with this dish, too. Add different kinds of veggies and different seasonings. I’m sure it would be great with broccoli, cauliflower, carrots, green beans, asparagus or just about any fresh veggies you want to use.
If you’re looking for a wonderful side dish your family will savor, I recommend Slow Roasted Summer Vegetables. It’s fairly simple to prepare and it tastes great. This casserole is also so filling that you may want to consider it as a Meatless Monday’s dish. It’s low calorie, healthy, gluten free and vegan.
When I originally posted this recipe back in September 2012, the pictures were on the blurry side. I remade this dish for company when we were in Ridgecrest, North Carolina (October 2014), and retook the pictures but I still wasn’t happy with those photographs either.
So again I remade the recipe for a cookout yesterday (June 2016), and took a few more pictures. This time I was a lot happier with the outcome. And EVERYONE raved over the veggies and asked for the recipe. Even the guys enjoyed this tasty dish and preferred taking home leftovers of these veggies rather than Banana Pudding or Hot Fudge Pudding Cake!
I slow roasted these vegetables over a 300 degree heat for a little over two hours. You also need to press the veggies down with a spatula several times during the cooking process. This releases steam so the veggies don’t end up soggy.
I also suggest you make this in a very deep baking dish. Mine had two-inch sides, but three-inch sides would be better. As you pack down the veggies and press them with a spatula as they cook, the veggies will cook down (even if you’ve packed the dish above the edge line like I did).
Give Slow Roasted Summer Vegetables a try – not just in the summer, either. This dish can be made anytime of the year because most of these veggies can be purchased year round these days. If you have a garden it’s a great way to use up garden produce, too.
Slow Roasted Summer Vegetables is a wonderful side dish you’re family will love. Words can’t describe how delicious this tastes.
While Slow Roasted Summer Vegetables is great as a side, I highly recommend preparing this dish as a Meatless Monday dish. It’s quite hearty and filling.
Slow Roasted Summer Vegetables is a savory and succulent main dish or side dish. It’s filled with eggplant, zucchini, yellow squash, leeks, onions, bell peppers, garlic and tomatoes.
Here’s what I did.
I used these ingredients. You can use either avocado oil or olive oil.
Spray baking dish with olive oil cooking spray. Peel and slice a large size onion and separate it into rings. Place half of the onions in the bottom of a large pyrex or 9×13″ glass baking dish. Add half of a large leek, sliced. Top with 4 sliced Roma tomatoes. Sprinkle with 1/4 tsp. salt and 1/4 tsp. oregano.
Layer with eggplant slices. Sprinkle with 1/2 tsp. salt.
Layer 4 more slices Roma tomatoes over top of the eggplant. Sprinkle with salt, pepper, thyme, marjoram, oregano, and basil.
Layer tomatoes with zucchini slices, then yellow squash slices. You may want to pack this down a little with a spatula. Sprinkle with marjoram and thyme.
Add a layer of eggplant. Sprinkle with salt.
Add a layer of red bell pepper cut in rings, remaining onions, remaining leeks, 4 more slices of Roma tomatoes and minced garlic. Sprinkle with 1/2 tsp. pepper and 1/4 tsp. each of marjoram, thyme, basil, oregano and salt. Drizzle with avocado or olive oil.
Bake at 300, uncovered, for 35-45 minutes. From that point on, press down vegetables with a spatula to allow air to escape (and veggies won’t get soggy) about every 10-15 minutes of baking time. Bake an additional hour and 15 minutes or so, or until veggies are fork tender. You can see that the veggies have cooked down.
Unless you try Slow Roasted Summer Vegetables, you’ll never believe how marvelous they taste. Plus it’s a great way to get your kids to eat their veggies!
If you have a garden, this is a fantastic way to use up a lot of different veggies and fresh herbs.
Here’s the recipe.
SLOW ROASTED SUMMER VEGETABLES
(My own concoction)
- one small-medium eggplant, unpeeled, thinly sliced crosswise
- 12 Roma tomatoes, sliced
- 1 leek, green top removed, sliced
- 1 yellow onion, peeled, sliced, and separated into rings or 3 large green onions, diced
- 1 medium zucchini, thinly sliced
- 1 large crookneck yellow squash, thinly sliced
- 1 red bell pepper, cut in rings
- 2 large garlic cloves, minced
- 1-2 teaspoons thyme, or more if desired,
- 1-2 tsp. marjoram, as desired
- 1 ½-3 teaspoons dried oregano, divided
- 1-2 tsp. basil, divided use
- 1/3 cup avocado oil or extra-virgin olive oil
- sea salt and pepper
- Preheat the oven to 300°.
- Spray the bottom of a 9×13” glass baking dish with cooking spray.
- Add half the onions, half the leeks and 4 small roma tomatoes, sliced.
- Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon oregano.
- Add a layer of eggplant and sprinkle with 1/2 teaspoon salt.
- Add another four roma tomatoes in slices, sprinkle with black pepper, basil, marjoram and thyme (at least ¼ tsp. each).
- Add a layer of zucchini and yellow squash and sprinkle again with marjoram and thyme.
- Add another layer of eggplant.
- Sprinkle with about ¼ tsp. salt to cover well.
- Sprinkle with marjoram and thyme.
- Add the bell pepper rings.
- Sprinkle with at least ¼ tsp. each of basil, oregano, marjoram and thyme.
- Add remaining onions, leeks, then 4 tomatoes.
- Place minced garlic overtop the tomatoes.
- Sprinkle with ½ tsp. pepper, and at least 1/4 teaspoon each of oregano, basil, marjoram and thyme, and 1/4 teaspoon salt.
- Press the vegetables down a bit with a spatula.
- Drizzle the avocado or olive oil over top. Bake for 2 to 2 1/2 hours, uncovered.
- To eliminate soggy veggies, press veggies down with the back of a spatula several times during baking.
- Let cool for about 10 minutes before serving.
I could tuck into Slow Roasted Summer Vegetables on its own and make a meal of just this dish! This amazing dish is low calorie, healthy, vegan and gluten free.
Folks, this side dish was as yummy as they come. It is worth putting in your veggie repertoire and especially as a way to use up garden veggies.