Mixed Roasted Summer Vegetables

Mixed Roasted Summer Vegetables

The lemon-garlic marinade is baked into the vegetables while they are roasting, brightening the rather bland flavors of summer squash.

2  garlic cloves, minced 
1/4 cup chopped or torn fresh herbs (basil, mint, oregano, parsley, sage, thyme, alone or in any combination) Zest of 1/4. lemon, minced 
2   tablespoons fresh lemon juice 
3   tablespoons extra-virgin olive oil Salt and freshly ground black pepper
8 cups diced or julienned summer vegetables, such as baby artichoke halves, bell peppers, broccoli, carrots, cauliflower, chiles, corn kernels, eggplant, fennel, green or wax beans, leeks, okra, onions or scallions, summer squash, and zucchini Coarse sea salt

1) Preheat the oven to 425°F. Lightly grease a large sheet pan (preferred) or shallow roasting pan with oil. 

2) Pulse the garlic, herbs, lemon zest, and juice in a food proces­sor to blend. With the motor running, slowly add the oil and pro­cess until it is fully incorporated. Add salt and pepper to taste. 

3) In a large bowl, combine the vegetables. Pour the lemon-herb mixture over them and toss to coat. Transfer the vegetables to the pan and spread out in a single layer.

 4) Roast for 15 to 25 minute, until the vegetables are lightly browned and tender, stirring or shaking the pan occasionally for even cooking.
 5) Transfer the vegetables to a serving bowl or platter. Sprinkle with the sea salt. Serve warm or at room temperature.

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