How to Make Pan Roasted Vegetables Side Dishes

How to Make Pan Roasted Vegetables Side Dishes

This is a Sponsored post about pan roasted vegetables side dishes was written by me on behalf of Fresh From Florida. All opinions are 100% mine.

Spring might have finally arrived here, but I am afraid to saying anything. While most of this country is still covered in snow, the thought of fresh vegetables seems months away. My parents winter in South Florida and I am jealous of all the fresh local seasonal veggies they have available to them. However, this won’t keep us from enjoying fresh veggies for dinner in hopes our markets will be filled with fresh  Florida Veggies soon. 

vegetable side dishes #spon

I made a Fresh From Florida recipe using their Shrimp that was incredible, Sweet Pepper and Shrimp Stir Fry recipe will even be better with fresh local veggies. I checked out Fresh From Florida recipe archive and the Pan Roasted Florida vegetables side dish intrigued me for dinner. This is one of the simplest vegetable side dishes I have made.

vegetable side dish #spon

Don’t these fresh vegetables just make you crave for summer? There is a lot of chopping in the recipe, I did it as I went but feel free to chop everything before you even get started. It will probably be  a little less stressful and you can prepare the main dish while this is cooking. fresh flroida vegetables

How to Make pan roasted vegetables

The amount of vegetables in this recipe is plentiful,  that you actually have to cook them in batches. I also think the vegetables needed more time than the recipe calls for. Just cook them to your families taste.

fresh florida vegetables #spon

Our eggplant was huge and I am probably the only one in the family that really likes eggplant prepared this way but thought I could sneak it into this vegetable side dish.

pan roasted vegetables side dish I definitely cooked the eggplant longer than the recipe suggested to camouflage it in the dish. pan roasted vegetable

There are not too many spices in this recipe, I added a little garlic salt for more flavor.

pan roasted vegetables 

I love the colors of this  easy vegetable side dish. 

  It makes a great for summer side dish if you don’t want to turn on your oven to roast your veggies. This side dish makes a lot so it is a great side dish for a party.

I plan on reheating the veggies and making a this Roasted Vegetable Frittata again. What local vegetable do you miss the most in the winter?

 

Pan Roasted Florida Vegetables Side Dish Recipe

  • Pan Roasted Florida Vegetables

    Pan Roasted Florida Vegetables

    Yield: 10 Servings
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour

    Pan Roasted Veggies will even get your kids excited about vegetables. Roasting brings out the sweetness of most veggies.

    Ingredients

    • 1 large eggplant, large diced (remove skin if desired)
    • 2 zucchini, large diced
    • 2 large squash, large diced
    • 2 bell peppers, seeded and diced large
    • 6 cloves fresh garlic, minced
    • 12 mushrooms, rinsed and quartered
    • 1 large yellow onion, diced
    • 1/4 cup fresh parsley, hand torn
    • 2 teaspoons fresh oregano, or 1 teaspoon dried oregano
    • canola or olive oil for cooking
    • sea salt to taste
    • fresh ground pepper to taste

    Directions

    • Pre heat a large-sized sauté pan over medium-high heat. Add 1 tablespoon of oil to the hot pan. Add half of the onion to the pan and cook for 2 minutes. Add half of the garlic and all the bell peppers to the onion mixture in the pan. Continue to cook the vegetables in the pan and add all of the yellow squash and zucchini to the pan.
    • Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the squash is just crisp-tender 2 more minutes, about 5-8 mins in my opinion. Remove the vegetables from the pan into a large serving bowl. Place the sauté pan back over the heat and use a spatula to remove any debris.
    • Once the pan is hot again, add 1 tablespoon oil and the other half of the diced onion. Let the onions cook for 2 minutes and then add the garlic, mushrooms and eggplant. Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the eggplant is just tender (about 2 minutes). once again about 5 minutes at least. I added a little garlic salt for flavor here. Remember Eggplant does not have much tasted on its own.
    • Remove the vegetables from the pan and place them into the bowl with the other vegetables. Add the fresh herbs to the bowl of vegetables and stir to combine. Serve warm or at room temperature.
    • 1 large eggplant, large diced (remove skin if desired)
    • 2 zucchini, large diced
    • 2 large squash, large diced
    • 2 bell peppers, seeded and diced large
    • 6 cloves fresh garlic, minced
    • 12 mushrooms, rinsed and quartered
    • 1 large yellow onion, diced
    • 1/4 cup fresh parsley, hand torn
    • 2 teaspoons fresh oregano, or 1 teaspoon dried oregano
    • canola or olive oil for cooking
    • sea salt to taste
    • fresh ground pepper to taste

    Instructions

    Directions

    1. Pre heat a large-sized sauté pan over medium-high heat. Add 1 tablespoon of oil to the hot pan. Add half of the onion to the pan and cook for 2 minutes. Add half of the garlic and all the bell peppers to the onion mixture in the pan. Continue to cook the vegetables in the pan and add all of the yellow squash and zucchini to the pan.
    2. Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the squash is just crisp-tender (about two minutes). Remove the vegetables from the pan into a large serving bowl. Place the sauté pan back over the heat and use a spatula to remove any debris.
    3. Once the pan is hot again, add 1 tablespoon oil and the other half of the diced onion. Let the onions cook for 2 minutes and then add the garlic, mushrooms and eggplant. Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the eggplant is just tender (about 2 minutes).
    4. Remove the vegetables from the pan and place them into the bowl with the other vegetables. Add the fresh herbs to the bowl of vegetables and stir to combine. Serve warm.
    Nutrition Information
    Yield 10 Serving Size 1
    Amount Per Serving Calories 400Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 3mgSodium 367mgCarbohydrates 69gFiber 20gSugar 24gProtein 13g

    All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

 

10 Comments

  1. so glad you found this recipe Kassie. leftover are great for omelets if you eat eggs.

  2. I’m a vegetarian and always looking for new dishes to prepare. My family loves roasted veggies and I’ll have to try this recipe out soon! Yum!

  3. I will be checking out their recipes. This one has me sold!

  4. I love roasted veggies! This recipe looks great!

  5. I never tried an Eggplant before but I do like squash. This looks like a good recipe. Pinned :o)

  6. Looks like a great recipe! I shared it too. 🙂

  7. This recipe looks so delicious and healthy! I love all the fresh veges that you put in this recipe. What a great way to get my veges and I bet my family would love for me to make this!

  8. Yum – that looks good and easy to make!! Cannot wait until I can start working in my garden and growing yummy stuff to cook like this! Pinned it!

  9. Looks yummy and healthy.

  10. Just checked out the Fresh From Florida website, and I think that it’s really cool that a state’s Department of Agriculture and Consumer Services offers readers info like recipes.

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