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These simple roasted summer vegetables are seasoned with fresh tarragon, thyme, and lemon juice. They make an excellent vegan side dish that can complete any dinner.
I’m swimming in tarragon over here! This season is my first try at growing this herb, and I’m pleased to see that it’s doing so well in our backyard.
Even though I have a ton of tarragon, I don’t know that many ways to use it. Which, for me, is sort of a fun situation. Getting to experiment with a lesser known herb both challenges and excites me.
But I haven’t gone too crazy with tarragon just yet. I stuck with what I know best–roasted veggies–and went from there.
After all, this is one of the best times of year for vegetables, in terms of variety and freshness! So forgive me for trying to fit as many summer veggies as possible into one dish.
In this recipe, I added tarragon (plus a little thyme too) to the veggies before they went in the oven as well as after they were roasted to ensure that the slightly sweet and subtle licorice flavor of the herb came out.
(PS – if you’ve never had tarragon, that’s what it tastes like! ^)
If you like tarragon, I encourage you to add as much as you want, because it’s a fantastic complement to roasted summer vegetables!
Tips for Making Perfect Roasted Summer Vegetables
- Don’t skimp on the oil. But also don’t add too much. You want to coat the veggies in enough oil so that they crisp up and don’t dry out, but you don’t want them to be sitting in a pool of oil on the baking sheet. This “perfect” amount usually equates to about two tablespoons of oil (olive or avocado) per sheet.
- Don’t overcrowd the pan. I was able to fit all of the veggies on one large baking sheet, but if your pan looks too crowded, use two baking sheets. Make sure the veggies don’t overlap to promote even cooking.
- Flip the veggies halfway through the cooking time. This is always easier said than done. But try to flip the majority of the veggies over, using a spatula, in the middle of their cooking time.
What to Serve with Roasted Summer Vegetables
Roasted veggies are a great go-to side dish. They go with grilled fish or chicken, hamburgers, or steaks. You can also serve them in a grain bowl with brown rice or quinoa and beans.
Be sure to add a squeeze of fresh lemon juice before enjoying them, as this really brings out their flavor!
If you have extra tarragon on hand, check out my Shaved Asparagus Salad with Mint Tarragon Dressing. And if you’re looking for more summer vegetable dishes, you might like:
- Vegetarian Italian Stuffed Peppers
- Roasted Cherry Tomato Sauce with Fresh Herbs
- Easy Italian Zucchini Kabobs
- Healthy BBQ Green Beans
If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.
Tarragon Roasted Summer Vegetables
- 1 zucchini – washed, ends trimmed, and sliced into circles
- 1 bell pepper – seeds and top removed, sliced into strips
- 2 cups grape tomatoes – leave whole
- 2 cups green beans – ends trimmed
- 2 ears corn – husk removed, kernels sliced off the cob
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 3 tbsp fresh tarragon – chopped; divided
- 1 tbsp fresh thyme
- Sea salt – to taste
- Black pepper – to taste
- Lemon wedges – for serving
- Preheat the oven to 400 degrees F. Line one large baking sheet or two smaller baking sheets with parchment paper.
- Combine the vegetables in a large mixing bowl. In a small bowl, whisk together the olive oil, lemon juice, 2 tbsp of the tarragon, and thyme. Pour over the vegetables and mix until coated.
- Transfer to the lined baking sheet(s) and spread out evenly. Make sure they don't overlap. Sprinkle with salt and pepper.
- Bake for 35-40 minutes, flipping halfway through, or until the veggies are browned and cooked to your liking.
- Remove from oven and sprinkle with the last tbsp of tarragon, and some more salt and pepper. Transfer to plates and serve with fresh lemon wedges. Enjoy!
Have a great week!