I’ll admit it: the weather in Hamburg is not really that summery right now. Since I got back to the Hanseatic city from Mallorca this past week, I’ve been stuck with the feeling that autumn is upon us. It’s been raining almost continuously! (Though to be honest, we also had two days in Mallorca where it absolutely poured.)

Well, no amount of gray skies and rainy days can keep me from bringing summer to the dinner table. One of my favorite dishes to make when I haven’t got a lot of time to cook is roasted vegetables. I already posted a Roasted Winter Vegetables recipe here on the blog, and today I’ve got a beautiful summer variety that’s made with corn, bell peppers, string beans, carrots, and mushrooms. If you’re aching to make this recipe, I encourage you to hurry it up, since these sweet summer veggies won’t be on the supermarket shelves forever!

Speaking of that, I’ll be posting the next Seasonal Produce Calendar (September) next week here on the blog, so keep an eye out for it!Sommer-Ofengemüse

In the organic supermarket a few weeks ago, I found myself in the spice aisle admiring the spice mixes from Herbaria. Even though I’d heard tons of great stuff about their products, the high price had always put me off. Finally, my curiosity got the best of me and Querbeet* wound up in my shopping basket. I used it as a seasoning for my Roasted Summer Vegetables and they came out great! Querbeet also doubles as a vegetable stock mix – but I always make my own anyway (and you can, too)! :-)

Roasted Summer Vegetables

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Prep Time 10 minutes
Cook Time 30 minutes
Passive Time
  • 2 ears of corn
  • 2 red bell peppers
  • 150 g mushrooms
  • 200 g string beans
  1. Wash vegetables and cut into bite-size pieces.
  2. Spread vegetables out evenly over a baking tray lined with baking paper. Season as desired and drizzle with olive oil.
  3. Bake at 200°C (fan setting) for approx. 20–30 minutes, turning occasionally. Finished!
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Enjoy! :-)


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