Roasted Summer Vegetable Bounty

This recipe is a gardener’s best friend.  It looks and feels like a warm Italian evening on an elegant piazza, but is so carefree!  I often take my baking dish into the garden, fill it with cherry tomatoes, basil, oregano, summer squash, eggplant, or whatever assortment is ripe and put it into my oven!  We eat it smeared on garlic toast like a warm bruschetta or tossed into pasta for a full meal, and I’ve been known to eat it straight from the pan.

6 cups of assorted ripe vegetables, such as peppers, onion, tomatoes, zucchini, carrots, etc. roughly chopped to 1”.

1 clove of garlic, roughly chopped

1 tsp. kosher salt

1 TBSP fresh oregano

6-7 large basil leaves

3 TBSP olive oil

¼ cup grated parmesan cheese or crumbled feta

Stir all ingredients together and place in baking dish. 

Roast at 400 degrees for 1 hour. 

Serve over fresh pasta and top with cheese.

These beautiful images are by Jordan Durbin and used with her permission for The Cultivating Project.  

Jordan Durbin

Second-generation homeschooling mom of five wee snickbuzzards, Jordan Durbin is a maker of humble pottery, fine artist, calligrapher, gardener, pickle maker, baker of all things gluten-inclusive and butter-laden, violinist, vocalist, rabbit raiser, wife of one good man, lover of her blessed Redeemer.  She has a Bachelor’s degree in fine art from Grace College in Winona Lake, Indiana.  She is an avid coffee drinker, reader, and published children’s book author and illustrator.  She aspires to proclaim the resurrection with every moment of her life.

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