Roasted Late Summer Veggies with Spuds

Name: Roasted Late Summer Veggies with Spuds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 3 tablespoons Garlic Premium Olive Oil, divided; 2 tablespoons Aged Neapolitan Herb Balsamic Vinegar; ½ lb tomatoes; ½ lb eggplant, cut into chunks; ½ lb small new potatoes (white and purple), halved; 3 cloves garlic; 1 large red onion, quartered; ¾ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 tablespoon Franklin Raw Honey; Fresh dill, for garnish

May 31, 2017

Roasted Late Summer Veggies with Spuds at The Little Shop of Olive Oils

There’s something about late summer vegetables that just feels generous. Tomatoes are at their sweetest, eggplant is rich and tender, and new potatoes have that creamy texture that makes every bite comforting.

This Roasted Late Summer Vegetables with Spuds recipe is one of those simple dishes that lets beautiful ingredients shine. A mix of tomatoes, eggplant, potatoes, garlic, and red onion are tossed with Garlic Premium Olive Oil, roasted until caramelized, and then finished with Aged Neapolitan Herb Balsamic Vinegar and a drizzle of Franklin Raw Honey.

Roasting vegetables at a high temperature brings out their natural sweetness and gives them those irresistible golden edges. The garlic olive oil adds savory depth right from the start, while the balsamic at the end adds a bright herbal finish that ties everything together.

I especially love the little touch of honey in this recipe. It softens the acidity of the balsamic and highlights the natural sweetness of the roasted vegetables.

This dish is wonderful served warm right out of the oven, but it’s also delicious at room temperature, making it perfect for gatherings, outdoor dinners, or adding to a casual summer spread.

You can serve it as a side dish with grilled chicken, pork, or fish, or enjoy it all on its own with a piece of crusty bread.

It’s colorful, rustic, and full of the flavors that make late summer cooking so enjoyable.

— Tracey

Why You'll Love This Roasted Vegetable Recipe

Easy sheet-pan roasted vegetables
Perfect balance of savory, sweet, and tangy flavors
Made with Garlic Premium Olive Oil and Neapolitan Herb Balsamic
Great side dish for grilled meats or vegetarian meals
Celebrates peak summer vegetables

Serving Ideas

Serve these roasted vegetables with grilled steak, roasted chicken, pork tenderloin, or fresh fish. They’re also wonderful tossed with pasta, served over rice, or paired with fresh mozzarella and crusty bread.

Helpful Tips

Spread the vegetables in a single layer so they roast instead of steam.
Cut potatoes into similar sizes for even cooking.
Finish with balsamic after roasting for the brightest flavor.
Add fresh herbs like dill or parsley just before serving.

Roasted Late Summer Veggies with Spuds

The Little Shop of Olive Oils

Servings

Serves 4

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

3 tablespoons Garlic Premium Olive Oil, divided
2 tablespoons Aged Neapolitan Herb Balsamic Vinegar
½ lb tomatoes
½ lb eggplant, cut into chunks
½ lb small new potatoes (white and purple), halved
3 cloves garlic
1 large red onion, quartered
¾ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon Franklin Raw Honey
Fresh dill, for garnish

Directions

Preheat oven to 425°F.
In a large bowl, combine the tomatoes, eggplant, garlic, potatoes, and red onion.
Toss the vegetables with 2 tablespoons Garlic Premium Olive Oil, kosher salt, and black pepper until evenly coated.
Spread the vegetables onto a large baking sheet in a single layer.
Sprinkle lightly with fresh dill.
Roast for about 30 minutes, or until the vegetables are tender and slightly caramelized.
Remove the vegetables from the oven and return them to the mixing bowl.
Add the remaining tablespoon of Garlic Premium Olive Oil, the Aged Neapolitan Herb Balsamic Vinegar, and Franklin Raw Honey.
Toss gently until the vegetables are evenly coated.
Taste and adjust seasoning with additional kosher salt if needed.
Transfer to a serving dish and drizzle with a little extra Neapolitan Herb Balsamic Vinegar for presentation.
Garnish with additional fresh dill and serve.