Roasted Late Summer Veggies with Spuds

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.