This past week was the last day of summer. Now that I live in a place where the seasons noticeably change again, I have to say I’m rather ready for the autumn. I’ve missed little things; seeing the leaves change color, brisk mornings that call for pea coats, sweater and boots, cider mills.
Stuff like that.
This recipe happened for a few reasons: I needed a quick and easy side dish for dinner that didn’t take much effort, I wanted it to be light and refreshing, and I didn’t want the summer to end without my having/making some summer squash. This one ticks all those boxes.
My favorite way to enjoy summer squash is a simple roast. Pasta salad is also one of my favorite summer side dishes, so the inspiration for the recipe also comes from there. Think of this as like a summer pasta salad without the pasta.
The list of vegetables you see here are just my personal preference, but you can feel free to swap one or more of them out for what you’re more partial to. Just make sure that the ones you’re grouping together on the sheet pan to roast are going to finish cooking at more or less the same time.
The salad is delicious to serve at room temperature, but I found that it’s even better when you’ve given it about an hour to rest in the fridge.
Goodbye Summer, Hello Fall….
Roasted Vegetable Salad
- 2 red onions, cut into large wedges
- 4 red bell peppers, quartered and cut into wedges
- 4 green bell peppers, quartered and cut into wedges
- 1 1/2-2 lbs. of yellow and green summer squash, sliced into about 3/4 inch thick slices
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon or honey mustard
- 1/2 teaspoon kosher salt
- pepper, to taste
- 1/2 cup olive or vegetable oil
Preheat the oven to 400 degrees Fahrenheit.
Place the vegetables in groups on a sheet pan you sprayed with cooking spray. (You will probably have to do this in 2 batches.)
Drizzle with the olive oil, sprinkle with salt and pepper and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they’re too crowded, they’ll steam rather than roast.)
Roast for 20 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Allow to cool to room temperature., then place together in a large bowl.
Mix all of the dressing ingredients together, then drizzle into the mixed vegetables. (You don’t have to use it all if you’d prefer not to; taste and adjust for your personal preference.)
You can serve at room temperature, but for best results, allow the salad to rest in the refrigerator for about an hour so that the flavors can meld.