Prep Guide: Summer Vegetables, Grilled or Roasted
Updated: Aug 12, 2022
Roasting or Grilling summer vegetables are my favorite prep method for three reasons: it's easy, anyone within smelling distance of your grill or oven wants to know what's in it, and vegetables prepared this way are versatile enough to make countless dishes throughout the week.
One important note: the quality of the balsamic vinegar will significantly impact your results. I recommend taking the time and spending the money to find the balsamic that works for you. I use Roland Diamond, recommended in the excellent guide from Bon Appetit. It is the perfect balance of sweet and tart for roasting, albeit a little expensive. I consider the expense justified because it is a staple in my kitchen, yet I only need to buy it twice a year. Kosher salt (I recommend David's) and onions (I use Vidalias when I can get them, honey, sweet when I can't) are two other fundamentals for this recipe where finding the right one for you might be necessary.
If you are cooking eggplant, squash, or any other watery vegetable, I recommend salting it first, but this is a debated practice. Zucchini, in particular, gets mushy and unappealing if it is unsalted, but this is absolutely an optional step.
Because this is an essential guide, there are no measurements. Do what seems right. You don't want to go overboard, particularly on salt and garlic. That said, I have yet to mess this one up.
summer vegetables, such as squash, peppers, and/or eggplant (I always do eggplant separately from other veggies, mainly because I almost always use them separately)
onion (honey sweet or Vidalia are best for this recipe) cut into 1/8th wedges
Preheat the oven to 425 degrees or fire up the grill to medium-high. Cut the vegetables in even slices, at least 1/2 an inch thick. Put the vegetables and onion into a large bowl, drizzle with balsamic and then sprinkle with garlic, oregano, and salt. Toss well to thoroughly coat with seasonings.
Spread the mixture out in a single layer on a baking sheet lined with parchment paper or on the grill. Make sure the vegetables are not touching each other (you may need more than one sheet if you are roasting). Roast or grill for 15 minutes, then check for doneness. If they are not already soft and browned, at least on the edges, flip them over and cook until done.
Serve as a side topped with chopped parsley and a squeeze of lemon, or try one of these recipes: