My New Roots Grow Logo
Close this search box.
Close this search box.

Late Summer Roasted Vegetables

This is probably the simplest recipe in the collection, but the most heavily rotated in my house. Nothing beats a pan of roasted vegetables for their ease and versatility! And this combination of veggies works its complementary magic with everything on the menu. This recipe make a lot, since it should be a part of many of the meals this week, but if you’re making the recipe for just one, consider halving the amounts (unless you’re a real vegetable fiend!).  

Serving suggestions:

  • Served warm over Almond Feta, with a drizzle of honey and walnuts
  • Roughly chop vegetables and fold them into the Millet Tzatziki for a fun change
  • Add to crisp romaine for a simple salad
  • Blend them up to make soup or dip
  • Fold them into the millet and / or lentils for a quick bowl meal

Roasted Vegetables


  • 2 medium zucchini or summer squash
  • 2 medium eggplant / aubergine
  • 4 cups / 1.5 lbs / 680g cherry tomatoes
  • 2 red orange, or yellow bell peppers
  • 1 medium red onion
  • 1 tsp. fine sea salt
  • 1 head garlic + 1 tsp. olive oil
  • olive oil for garnish


  • Chop all veggies into bite-sized chunks, about the same size (similar-sized pieces will cook the most evenly). Place on 2 baking sheets lined with parchment paper. Sprinkle salt over top and toss to coat. Preheat oven to 400°F / 200°C.
  • Slice the top part of the garlic off, revealing most of the cloves insides. Center it on a small piece of parchment paper or aluminum foil. Pour olive oil into the garlic bulb, and season with salt and pepper. Fold up the sides to enclose, and seal it as well as possible (if using parchment paper, you’ll need a string). Add to the baking sheet.
  • Place in the oven and roast until the vegetables are tender and bubbling in their own juices, about 30-40 minutes (the garlic may take a little extra – make sure it’s quiet soft). Remove from oven and let cool for a few minutes, then drizzle with olive oil or the Greek-ish Dressing and toss to coat. Serve warm or cold. Store leftovers in the fridge for up to five days.


Makes a lot!