When you picture the ideal summer BBQ, you probably think of you and your friends sipping rosé to pass the time while you wait for the meat and veg to cook on the grill in a big backyard. Sadly, we don’t all have that luxury. Some of us don’t have grills, and some of us are backyard-less (gasp!). That’s why we turn to one tried-and-true kitchen appliance… the oven.
Who needs a grill when you can serve up oven-roasted vegetables, cooked to BBQ-worthy perfection, without coal or propane? TBH, sometimes the grill’s temperatures are hard to control anyway, so roasting vegetables guarantees we don’t eff them up. Fire up your ovens, folks, because you’re about to heat up your cookout with the best summer vegetables.
For all veggies, preheat the oven to 425 degrees.
Asparagus: Remove the tough bottoms from the ends of the spears by snapping off with your hands or cutting with a knife. Drizzle with olive oil and roast for 12-15 minutes.
Zucchini and squash: Slice zucchini and squash into even circles. Drizzle with olive oil and roast for 20-25 minutes.
Peppers and onions:Cut peppers and onions into similar-size slices for even cooking. Drizzle with olive oil and roast for 10-15 minutes.
Green beans: Trim the stem ends and halve the beans if they are really long. Drizzle with olive oil and roast for 15-20 minutes.
Corn on the cob:Remove the husk and stringy silks from the corn. Coat with a little butter then roast for 25-30 minutes.
Eggplant: Slice eggplant into even circles. Drizzle with olive oil and roast for 35-40 minutes.