Roasting Summer Vegetables
Summer produce like zucchini, peppers, and cherry tomatoes holds a high water content. If you crowd the pan, you boil them in their own juices; give them space, and they turn deeply caramelized and concentrated.
Size matters more than the specific vegetable.
Consistent cutting is the difference between burnt edges and raw centers. Keep your pieces around one inch.
- Large rimmed baking sheet
- Chef's knife
- Large mixing bowl
What goes in.
- 2medium zucchini, cut into 1-inch chunks
- 2bell peppers, seeded and cut into 1-inch squares
- 1red onion, cut into 1-inch wedges
- 1 pintcherry tomatoes, left whole
- 3 tbspolive oil
- 1 tspkosher salt
- 1/2 tspblack pepper
The Sizzle Start
Place your empty baking sheet in the oven while it preheats to 425°F. When the cold vegetables hit the hot metal, the searing begins instantly.
The method.
Heat the oven
Set your oven to 425°F and slide the empty baking sheet onto the middle rack while it heats.
Prep the vegetables
Cut the zucchini, peppers, and onions into uniform pieces. Leave the cherry tomatoes whole so they burst during cooking.
Season
In a large bowl, toss the vegetables with olive oil, salt, and pepper. Ensure every surface has a light, oily sheen.
Roast
Carefully pull the hot sheet from the oven. Dump the vegetables onto the pan and spread them into a single layer with a spatula. Return to the oven.
Finish
Roast for 20 minutes, then shake the pan to flip the vegetables. Continue for another 5–10 minutes until the edges of the onions are darkened and the zucchini is tender.
Other turns to take.
Herbed Finish
Toss the vegetables with torn fresh basil or mint immediately after removing them from the oven.
Spiced Roast
Add a teaspoon of smoked paprika or dried oregano to the oil mixture before tossing.
When it doesn't go to plan.
Avoid using parchment paper if you want a true sear; the contact with the hot metal is essential.
If you have a lot of vegetables, use two pans rather than crowding one.
Place the vegetables with their cut sides down on the sheet for the best color.
The ones that keep coming up.
Why are my vegetables mushy?
Usually because of overcrowding or a too-low oven temperature. Use a larger pan and keep the heat at 425°F or higher.
Can I roast these ahead of time?
They are best eaten immediately. If you must, roast them for 5 minutes less and reheat in a hot oven.
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