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Categories: Vegetables, Vegetarian

Roasted Summer Vegetables

Mild, quick-cooking sole makes an easy summer meal. Start with the best quality fish you can find. Don't hesitate to ask your fishmonger what variety he or she is selling. Petrale filets are larger and more diamond-shaped than Dover sole, ... Read more

Total time: 20 minutes | Serves 4 to 6
Note: This works beautifully with asparagus or green beans. The tomatoes also can be used as a summery pasta sauce.
  • 1 pound asparagus spears or green beans
  • 1 pint small cherry tomatoes, stems removed
  • 2 tablespoons extra-virgin olive oil, divided
  • Sea salt
  • Freshly ground pepper
  • Generous dash red pepper flakes
  • 1 tablespoon fresh chopped herbs, such as Italian parsley, basil, thyme or tarragon

Step 1Heat the oven to 450 degrees.

Step 2Snap the woody ends off the asparagus spears or ends off the green beans. Place the asparagus or beans in a shallow pan, drizzle with 1 tablespoon of the olive oil, season with salt and pepper to taste and toss to coat. Spread the asparagus or beans in one layer over the pan.

Step 3In another shallow pan, toss the tomatoes with the remaining olive oil, red pepper flakes and season with salt and pepper to taste. Place the pans in the upper third of the oven and roast for 5 minutes. Remove the pans from the oven, shake them to turn the vegetables and return to the oven until the vegetables are slightly shriveled and brown in spots, another 5 minutes. Remove them from the oven. Gently toss the tomatoes with the herbs and arrange the vegetables in separate mounds on a serving dish.

Each of 6 servings:
66 calories; 61 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 2 grams protein; 1.66 grams fiber.
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