Enjoy the last of summer's produce with this easy and versatile recipe for roasted marinated vegetables. Perfect as a side, salad topping, or in wraps and sandwiches.
Fall is just around the corner and while I know I’ll soon be craving heartier, comforting foods (and I’ll embrace that feeling when it comes), for now I want to enjoy the last that summertime has to offer and scoop up those beautiful late season tomatoes, bell peppers and zucchini that are in such abundance towards the end of the season and make some marinated roasted vegetables while I can.
If you’re looking for an easy side, roasted vegetables are a classic. Roasting is one of the simplest and best ways to prepare vegetables and adding a marinade takes this simple side to the next level. This versatile roasted tomato, red pepper and zucchini recipe is easy to prepare, keeps well in the refrigerator and is convenient to have on hand to accompany all kinds of dishes. Packed with end of summer produce, it’s perfect for late summer and early fall meals.
These marinated roasted vegetables are an easy and delicious way to enjoy a bit of summer as we make our way into fall. Enjoy them as a simple side, toss them into pasta or salads, enjoy them in wraps or sandwiches or serve them as part of an antipasto platter, the possibilities are endless! Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Tomatoes - I like Campari or vine tomatoes best as they are flavorful and easy to find.
- Zucchini – Choose small to medium sized zucchini and avoid large ones which can be both spongey and filled with seeds.
- Bell Peppers – I like a mix of both red and orange bell peppers for color but either one will do.
- Olives - Choose Kalamata olives for the best flavor
- Olive Oil – Use your favorite extra-virgin olive oil.
- Garlic – A little finely minced garlic brings lots of flavor to this easy dish.
- Fresh Herbs – We’re using a mixture of fresh thyme, basil and parsley.
- Vinegar – Use a good quality balsamic vinegar for the best flavor.
How to Make Marinated Roasted Vegetables:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by cutting the vegetables into similarly sized pieces to ensure they cook evenly.
- Then toss them with some olive oil, garlic, thyme and a bit of salt and pepper.
- They’ll go into the oven to roast while you make the marinade. We are marinating the vegetables AFTER they come out of the oven when they will best absorb the flavors of the marinade as opposed to before. The vegetables then continue to marinate and develop in flavor as they rest. You can serve the marinated vegetables immediately, at room temperature or store them in the fridge in their marinade and use them cold.
- The marinade is a simple combination of balsamic vinegar and olive oil with some basil and parsley added for freshness. Whisk the mixture together then pour it over the still warm vegetables as they come out of the oven and allow them to sit before serving.
Healthy, flavorful and easy to prepare, these roasted marinated vegetables will be the star of your late summer/ early fall meals.
Variations:
- Add eggplant for a ratatouille-inspired version.
- Serve with chickpeas or lentils for a vegetarian main meal.
- Use in salads, wraps and sandwiches.
- Toss with pasta.
- Add to an antipasto platter.
More Tomato and Zucchini Recipes:
Marinated Roasted Vegetables
Enjoy the last of summer's produce with this easy and versatile recipe for roasted marinated vegetables. Perfect as a side, salad topping, or in wraps and sandwiches.
Ingredients
- 2-3 medium sized zucchini, cut into 2-inch pieces
- 2 red or orange bell peppers, seeded and cut into 2-inch pieces
- 2 Tablespoons fresh thyme leaves (stems removed
- 3 Tablespoons/45ml extra virgin olive oil (divided use)
- ½ teaspoon fine sea salt
- ⅛th teaspoon finely ground black pepper
- 12 ounces/341g Campari or vine tomatoes, halved and seeded.
- ½ cup Kalamata olives
- 1-2 cloves of garlic, finely grated on a microplane or grater
- 1 Tablespoon/15 ml balsamic vinegar
- 2 Tablespoons finely chopped fresh basil
- 2 Tablespoons finely chopped fresh parsley
Instructions
- Pre-heat oven to 400 degrees F.
- Place the zucchini, bell peppers, thyme, salt, pepper, 1 Tablespoon of the olive oil on a parchment lined sheet pan and toss to combine. Spread the vegetables into an even layer and place in the oven.
- Place tomatoes and olives with another Tablespoon olive oil in a separate bowl and set aside.
- Roast zucchini and bell peppers for 15 minutes.
- Remove from oven, add tomatoes and olives, and return to oven for another 15-20 minutes (or until vegetables are tender).
- Meanwhile whisk together the remaining Tablespoon of olive oil along with the garlic, balsamic vinegar, basil and parsley.
- Remove vegetables from oven and drizzle with marinade while warm. Let sit for at least 15-20 minutes and serve warm or at room temperature or store in an air-tight container in the
fridge until needed.
Notes
Variations:
- Add eggplant for a ratatouille-inspired version.
- Serve with chickpeas or lentils for a vegetarian main meal.
- Use in salads, wraps and sandwiches.
- Toss with pasta.
- Add to an antipasto platter.
Storage:
Store marinated vegetables in an airtight container in the fridge for up to 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 311Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 191mgCarbohydrates: 21gFiber: 2gSugar: 17gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
MikeVFMK says
Beautiful. Really really beautiful. Love the images but love the recipe even more. Thanks Sylvie!
Tracy says
Even though I begin looking forward to autumn starting about halfway through summer, I'm absolutely loving this idea. What a wonderful way to savor the last of summer!
Nancy @SensitivePantry says
Love this idea. I roast veggies all the time but never thought to do it this way. And, mine never look so pretty! The photos are just beautiful
Cassie l Bake Your Day says
What a beautiful way to preserve summer. This is gorgeous and I'm sure tastes like summer all year long. Lovely!
Jamie | The Unseasoned Wok says
Wow your photography is stunning. I'm just starting to really get into it and I stumbled upon your site. I'll be coming here for inspiration from now on.
Lynn @ I'll Have What She's Having says
Gorgeous post! I did basically the same thing with some heirloom tomatoes. Wish I have added more veggies!
Kiran @ KiranTarun.com says
The photos are so gorgeous and colorful, I almost salivated over the laptop 😀
Perfect way to bottle up summer!
Pam says
Your photographs are just beautiful! They make the food look out of this world. This particular recipe sounds delicious. how could anything with garlic and rosemary not be? thanks.
thelittleloaf says
I'm definitely trying these out with your gorgeous polenta recipe, they look absolutely gorgeous. Loving all the autumnal posts that are cropping up on blogs at the moment 🙂
kankana says
I am a summer girl and I will miss this season but then when I think of cozy soup and warm sweaters .. i can't wait for winter 🙂
I agree with you .. we in west coast miss all the fall colors that is so clear and beautiful in east!
This is a great way to preserve summer and I know it will taste delicious on polenta or sandwich .. i am thinking even as a side with some lentil soup and roti.