Label
All
0
Clear all filters

Roasted Summer Vegetables with Garlic and Herbs

Rate this recipe

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title