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A tray of roasted summer vegetable ratatouille with zucchini, squash, eggplant, garlic, and fresh herbs

How To: Roasted Summer Vegetables

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins


If you’re want to save time, buy already peeled garlic which is usually available in most well-stocked grocery stores.


  • 1 medium eggplant, trimmed and cut and cut into 1-inch dice (a heaping 2 cups)
  • 1 large sweet onion, peeled and cut into 1-inch dice
  • 1 yellow bell pepper, stemmed, seeded, and cut into 1-inch dice
  • 2 medium zucchini, trimmed and cut into one-inch dice (a heaping 2 cups)
  • 1 head (about 6 cloves each) garlic, peeled and sliced thick
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary or thyme or 2 teaspoons dried thyme leaves
  • Salt and ground black pepper
  • 2 cups (1 pint) cherry tomatoes


  • Adjust oven rack to lowest position and heat oven to 500 degrees. Mix eggplant, onion, peppers, zucchini, and garlic on a large (18- by 12-inch) rimmed baking sheet. Add olive oil, herb of choice, and a sprinkling of salt and pepper; toss gently to coat. Roast until vegetables start to brown, about 20 minutes. Remove pan from oven, stir in cherry tomatoes, and then return to the oven to roast until tomatoes start to release their juices, about 15 minutes longer. Serve hot, warm, or at room temperature, or continue with one of the recipes linked in the post. (Can be covered and refrigerated up to 5 days.)