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Roasted Summer Vegetables

by Natures Garden | Other recipes by this author

Perfect for a quick weeknight meal or entertaining, this is a great way to utilize your favorite Nature’s Garden produce! Our featured recipe this week is simple and healthy; showcasing fresh organic summer vegetables roasted with thyme. Enhance the earthy flavors with some local Georgia olive oil and add your favorite vegetables or herbs to make it your own!

  • 2 ears corn, shucked and cut away from cobb
  • 1 zucchini, cut into half moon slices
  • 2 yellow squash, cut into half moon slices
  • 1 green bell pepper, cut into bite sized chunks
  • 2 cups cherry tomatoes, cut in half
  • 1 cup red onion, diced
  • 3 cloves garlic, minced
  • ¼ cup olive oil
  • 3 tablespoons fresh thyme leaves
  • salt and pepper

Prep Time: 15min    Cook Time: 20min    Level: Easy


  • 2.00 ea Sweet Corn - Frozen
  • 1.00 ea Squash - Zucchini
  • 2.00 ea Squash - Yellow
  • 1.00 ea Peppers - Green Bell
  • 2.00 cup Tomatoes - Sungold Cherry
  • 1.00 cup Onions - Red
  • 3.00 cloves Garlic - Jumbo
  • 0.25 cup Olive Oil - Botija Extra Virgin
  • 3.00 tbsp Thyme - English


  1. Meanwhile, prepare all of the vegetables as directed and place into a mixing bowl.
  2. Toss the vegetables in the olive oil, then add the thyme, salt, and pepper, mixing well to combine.
  3. Place the vegetables on a lined sheet tray and roast for about 15 minutes or until desired tenderness is reached.
  4. Allow to cool slightly before serving. Enjoy!

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