Roasted Summer Vegetables with Garlic and Herbs

Name: Roasted Summer Vegetables with Garlic and Herbs
Yield: Serves 4 to 6
Ingredients: 2 medium tomatoes, cored and chopped; Leaves from 3 to 4 fresh thyme sprigs or a handful of shredded fresh basil leaves; 3 medium red onions, cut into eighths; Salt; 2 medium eggplants, cut into 1½-inch (4-cm) chunks; 1 tablespoon ground turmeric; 2 heads garlic, halved horizontally, plus 4 cloves garlic, halved; ⅔ cup (160 ml) olive oil; 2 green and 2 red bell peppers, cored, quartered, seeded, and cut into ½-inch (1.3-cm) pieces; 3 medium carrots, halved lengthwise and cut into 1½-inch (4-cm) chunks; 1 teaspoon ground cumin; 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes, to taste; 1 tablespoon Za’atar or Aegean Herb and Hot Pepper Mix; 1 small fennel bulb, trimmed (fronds and tender stalks coarsely chopped and reserved), halved and cut into thin wedges; 2 tablespoons dried Greek oregano or thyme, crumbled; 5 small zucchini, cut into 1-inch (2.5-cm) rounds

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

I bake all or some of the vegetables on the ingredient list, depending on what my garden produces. For example, I omit the eggplants and increase the amount of zucchini in June, when I harvest more zucchini than I could otherwise cook. Needless to mention, again, that simple dishes like this one depend on the quality of the vegetables. Pick the freshest vegetables from your local farmers’ market and your summer roast will always be spectacular, no matter what vegetables you choose.

Ingredients

Main course
June
Summer
Gluten-free
Vegan
Mediterranean

Ingredients

Method