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.
Tickled Red says
Your food, photos and words always make me smile. I can see this on mile high sandwiches, turned into muffalettas or as savory gifts in sweet jars. xoxo
Katrina @ In Katrina's Kitchen says
Oh I just want to gobble up those tomotoes! So delicious and gorgeous Sylvie!
Shanna ~ My Favorite Everything says
Your photographs never cease to amaze me! Truly beautiful 🙂 Thank you for sharing!
Nash at Plateful says
Oh Sylve, I love your images. Totally. They're so pretty.. and it has something that's so captivating that I can't take my eyes away, ah!
Yes fall's slowly but definitely creeping in. The daylight hours are getting shorter in Doha but there's no significant drop in temperature..or maybe it's just me who can't see any marked difference after returning from a wet season in India 🙂 But as you said, I'm also trying to enjoy the last summer days before the chill sets in.
Georgia Pellegrini says
Oh wow. I used to make something like this in France and just loved the way it looked and tasted. Beautifully preserved for the winter... yum.
Pepy @Indonesia Eats says
Look so lovely! I also love making roasted vegetables with garlic especially red peppers. Yummy
Sneh | Cook Republic says
So plump and full of flavour. I love pickling and preserving, love the concentrated flavours that develop with time. So happy we are headed into that kind of season here in Australia. Can I please please have that eggplant??
susan says
simply and utterly gorgeous. love this idea and your photos, Sylvie, make me happy!
Wenderly says
I felt as if I could reach out and pluck one of those delicious little orbs of red & yellow tomatoes and plop one in my mouth. Sigh. Now I will not rest until I can actually feel the *pop* of one on my tongue.
Gorgeous just gorgeous.
Cookin' Canuck says
This is a wonderful idea, Sylvie. We have a few zucchini, tomatoes & eggplants left in our garden and I am going to make this. I think it would be wonderful on our daily lunchtime sandwiches or salads.