Roasted Summer Vegetables

Yield: 6 servings

INGREDIENTS

2 medium zucchini squash

1 red bell pepper

1 yellow or orange bell pepper

1 fresh fennel bulb

1 small red onion

2-3tablespoons extra-virgin olive oil 1 tablespoon minced garlic, about 3 garlic cloves

1 teaspoon kosher salt

1⁄2 teaspoon freshly ground black pepper

4 sprigs fresh thyme

For serving big bowl style: Thickly sliced sourdough bread, olive oil, soft garlic-herb cheese such as Boursin,

PROCEDURE

1. Adjust oven racks, one in lower middle and one in position below it. Preheat oven to 375 degrees.

2. Trim ends off zucchini and cut diagonally in 3⁄4-inch-thick slices. (The slices may seem large, but they will shrink.) Cut peppers lengthwise in 1 1⁄2-inch-wide slices, discarding core and seeds. Trim fennel stalks and cut bulb though the core in 1-inch wedges. (Cutting through core keeps pieces intact.) Peel onion and slice into 1⁄4-inch-thick rounds, leaving the slices intact.

3. Place vegetables in groups on rimmed baking sheet. Drizzle with oil, add garlic and gently toss, making sure the vegetables are all lightly coated with oil. Divide vegetables out on two rimmed baking sheets, making sure they are in a single layer and still grouped together. If they are too crowded, they will steam instead of roasting. Sprinkle with salt and pepper and place a few thyme sprigs on top. Roast 15minutes. Turn each piece; switch and rotate positions of sheet pans in oven. Roast 5-10minutes more until all vegetables are tender-crisp. Sprinkle with extra kosher salt and serve hot or at room temperature, arranged in groups on a large platter.

4. If desired, accompany with toasted sourdough bread and soft cheese. Guests are invited to spread cheese on toast and top with roasted vegetables of choice. For vegan version, simply top toast with roasted vegetables or offer a vegan cheese.

Source: Adapted from “Barefoot Contessa How Easy is That?” by Ina Garten (Clarkson Potter, $35)

PHOTO BY CATHY THOMAS Roasted summer vegetables can be served unaccompanied, or they can top toasted sourdough bread spread with soft cheese.