Vocabulary:
Sustenance — n., nourishment that maintains life, food.
potential — n., adj., able to come into being; possible
bountiful — adj., as much or more than is needed, abundant
mimic — v., to copy or imitate
approximately — adv., about, almost exact
Traditionally, people celebrated the return of light, life, fertility, and the potential for a good harvest on the summer solstice. The summer months bring a bountiful harvest and the foods served at solstice gatherings mimic the sun. Round, sun-colored fruits like lemons, oranges, peaches, and nectarines are the flavor of the day as well as vegetables like yellow squash, corn, and tomatoes.
ROASTED SUMMER VEGETABLES
INGREDIENTS
- 2 zucchini
- 1 yellow squash
- 1 small red onion
- 1 red bell pepper
- 2 Tbsp olive oil
- 1 tsp dried basil or 1/2 bunch fresh
- salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional)
INSTRUCTIONS
- Preheat the oven to 400ºF. Wash and chop the vegetables into approximately 1-inch pieces.
- Spread the vegetables out over a large baking sheet (or two, if needed) so they’re in a single layer and not piled on top of one another. Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper. Toss the vegetables until they’re evenly coated in oil and spices.
- Roast the vegetables for 30-40 minutes, stirring once or twice (every 15-20 minutes or so), until the vegetables are soft and browned on the edges. Taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped parsley over top just before serving.
I like to add an extra pinch of salt after roasting, so you get some salt sitting on the surface to give each bite a little pop. I also like to sprinkle with a little fresh parsley for freshness and to add a pop of color, but that’s optional.
source: https://www.budgetbytes.com/roasted-summer-vegetables/
