Recipe of the Week: Sheet-Pan Roasted Summer Vegetables

The summer harvest season is in full swing, which means our favorite fruits and vegetables are fresh and available close to home.

Bucks County can boast of 42 farms and farm markets selling a variety of freshly harvested fruits and vegetables, meats, milk and other products. That number doesn’t include the many pop-up produce stands throughout the county where home gardeners share their produce.

A list of farms and markets is made up by the Penn State Extension in Bucks County, located in Newtown. The extension publishes a guide every other year; I picked up my copy at the Plumsteadville Grange Farm Market, which is held each Saturday morning outside the grange hall in Plumsteadville. To learn more about the extension service, see extension.psu.edu/bucks-county.

The guide also includes a harvest chart, which tells us that asparagus is available starting in May, the first apples are in late July, pears make their appearance in August, pumpkins will be available beginning September, and much, much more.

Visits to local farm markets in the past week found the farmers’ tables heaped high with vegetables and some fruit. Strawberry season is done, but blueberry season is in full swing and peaches are beginning to arrive. Cauliflower and broccoli are available, as are the first of the area’s sweet corn and tomatoes. Zucchini and yellow squash are here with eggplant and potatoes expected soon.

There is plenty to help fill our plates at suppertime and fruits to make into desserts. Here is one idea from bettycrocker.com to help feed a hungry family:

Sheet-Pan Roasted Summer Vegetables

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 ½ cups)

2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)

1 medium red bell pepper, cut into 1-inch pieces (1 ½ cups)

1 medium red onion, cut into 1-inch wedges (2 cups)

1 cup cherry tomatoes, halved

4 tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

3 cloves garlic, finely chopped

2/3 cup plain panko crispy bread crumbs

2 teaspoons lemon zest

1/4 cup chopped fresh basil

Heat oven to 450 degrees. Spray 18 x 13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, ¾ teaspoon of the salt and the pepper; toss until vegetables are coated.

Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.

Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

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