Summer produce is almost at its peak—vibrant, fresh and bursting with flavor. And while there’s nothing wrong with eating these vegetables raw or throwing them on the grill, there’s another technique that brings out their best: roasting them in the oven.
Roasting vegetables caramelizes them, intensifies their natural sweetness and gives them irresistible crispy edges. And when it comes to mastering this method, Ina Garten knows best. But honestly, doesn’t she always?
Let’s break down her tricks, her technique, and how you can enjoy perfectly roasted vegetables all summer long, Barefoot Contessa style.
Related: How to Make the Best-Ever Grilled Steak, According to Ina Garten
Ina Garten’s Best Tricks for Roasting Summer Vegetables
After decades in the kitchen, Ina knows lots of little secrets that make a big difference. Here are Queen Ina’s tricks to perfect roasted summer vegetables:
1. Go big.
Ina cuts the produce into large, rustic chunks: thick slices of zucchini, wedges of fennel, thick rounds of red onion and wide strips of bell pepper. The reasoning? Smaller vegetable pieces are more likely to burn or dry out in the oven. Keeping the vegetables in larger chunks allows the flesh to remain tender while the outside gets crispy and caramelized.
2. Avoid overcrowding.
Ina knows that overcrowded veggies don’t roast—they steam. Instead of squishing everything onto one sheet pan, she uses two pans so she can spread the veggies out. This allows hot air to circulate evenly and gives each piece the room it needs to roast properly and develop that golden, caramelized finish—no sad, soggy, mushy veggies here.
3. Keep it simple.
Queen Ina lets the natural flavor of the vegetables shine by keeping the seasonings minimal. Good olive oil, garlic, fresh thyme, and salt and pepper are all you need.
4. A turn for the better.
After the pans have been in the oven for about 15 minutes, turn the vegetables so they roast evenly on all sides.
Related: How to Make The Famous Chicken Salad Ina Garten Sold “Mountains of” at the Barefoot Contessa
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How to Make Ina’s Roasted Summer Vegetables
You can find the full recipe on the Barefoot Contessa website, but here’s a quick rundown of the process.
Preheat the oven to 375°. Chop zucchini, bell peppers, fennel and red onion into large, even pieces. Spread out the veggies on two sheet pans to avoid overcrowding. Drizzle vegetables with olive oil, season with garlic, salt and pepper, and toss to coat. Place thyme sprigs on each pan. Roast for about 25 minutes, turning the veggies after about 15 minutes, until all the veggies are crisp-tender. Season with more salt and serve hot or at room temperature.
Related: The Three People Ina Garten Calls Her ‘Dream Dinner Guests’
How to Serve Roasted Vegetables
Ina’s roasted summer vegetables are super versatile. Here are some ideas:
- Serve them as a side dish with grilled chicken, steak or salmon.
- Pile them on crusty bread with goat cheese or fresh mozzarella for a fun take on a tartine or bruschetta.
- Cut the roasted veggies into smaller pieces and toss with orzo, lemon juice, olive oil and feta cheese for a Greek pasta salad.
- Combine the veggies with stale bread for a delicious panzanella salad.
Related: The Best & Easiest Way to Make Perfectly Cooked Shrimp, According to Ina Garten
Can I Use Other Vegetables?
Ina’s recipe calls for zucchini, bell peppers, fennel and red onion, but her method works well with any summer veggies you like: Think halved or whole cherry tomatoes, thick slices of eggplant or whole green beans. Just keep an eye on your produce, as cooking times may vary.
Ina’s roasted summer veggies are a surefire way to celebrate the best of the season. How easy was that?
Related: Ina Garten Teased a Recipe From Her Next Cookbook, and We Can’t Wait to Try It
