For the summer roasted vegetables, first clean and chop the red onion and green onion. Fry in olive oil, cut the red and yellow peppers into bite-sized pieces and add them as well.
Now quarter and slice the zucchini and add. Once the vegetables are firm to the bite, season with salt and pepper.
Pluck the leaves from the thyme branch and add with the basil at the end.
Toss the summer roasted vegetables again and serve.
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