Roasted Summer Vegetables with Lemon-Thyme Vinaigrette
Adjust oven rack to middle position and preheat oven to 375 degrees. Have ready 2-3 rimmed baking sheets.
6 cups vegetables: baby beets (red or white) whole garlic cloves (unpeeled)
summer squash (cut into chunks)
zucchini (cut into chunks)
eggplant (cut into chunks)
onions (cut into chunks)
cherry tomatoes (whole)
2 to 4 tablespoons olive oil
juice and grated zest from 1 large lemon
1/4 teaspoon paprika
1 pinch cayenne pepper
1 clove garlic, minced
2 tablespoons chopped chives
1 tablespoon thyme leaves, minced
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
freshly ground black pepper to taste
For vegetables: If using beets or garlic, wrap in foil and transfer to oven. For all other vegetables, toss with oil, keeping vegetables with different roasting times separate from one another (see roasting guidelines that follow). Transfer vegetables to baking sheets, being careful not to crowd them.
Roast vegetables, stirring occasionally, until tender but firm. Roasting times vary depending on type of vegetable, but approximate times are: Beets, about 90 minutes; garlic, about 75 minutes; beans, squash, zucchini, eggplant or mushrooms, about 60 minutes; scallions, onions and cherry tomatoes, about 45 minutes. Remove from the oven and set aside to cool slightly. Peel beets and garlic.
For the vinaigrette: In a small bowl, whisk together the lemon juice and zest, paprika, cayenne, garlic, chives, thyme and salt. Slowly whisk the oil into the mixture and add black pepper to taste. Drizzle over the warm roasted vegetables and toss gently. Serve at room temperature, or allow the vegetables to marinate for a hour prior to serving; it will improve flavors.
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