PH: (608) 632-0472

Roasted Summer Vegetables with Fresh Sage
Recipe Type: Main Dish
Author: Dani Lind
  • 6 cups mixed vegetables cut into big, bite sized pieces (cauliflower, summer squash, onions, peppers, green beans, etc.)
  • 1/4 c. Driftless sunflower oil or olive oil
  • salt & black pepper to taste
  • 4-6 cloves garlic, coarsely chopped
  • fresh sage, cut into chiffonade (make a stack of leaves, roll them up, & cut into very narrow strips)
  • fresh Parmesan or Romano, grated (optional)
  1. Preheat oven to 450 degrees.
  2. Toss vegetables, oil, salt, & pepper in large bowl & spread evenly onto a rimmed baking sheet.
  3. Roast, stirring once or twice, for about 15 minutes.
  4. Add in the garlic & roast for another 5-10 minutes.
  5. Sprinkle with sage and cheese if using.
  6. Serve immediately as a side dish, or toss into pasta.
  7. Leftovers make delicious roasted vegetable sandwiches with provolone cheese and mayo.