Roasted summer vegetables is a quick and easy side dish to prepare and serve all season long. This colorful medley of zucchini, summer squash, red bell peppers, tomatoes and onion pairs especially well with grilled meats and can be taken up a notch or two with the addition of balsamic glaze or burrata cheese.
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Roasting is a simple, delicious way to show of the best summer vegetables. Zucchini, summer squash, red bell peppers, tomato and onion are some of the most flavorful, seasonal vegetables available during the summer harvest months, but don’t be afraid to mix in some of your other favorites, like green beans or carrots.
This colorful, vibrant dish pairs exceptionally well with grilled meats like steak, chicken and pork chops. While there is nothing quite like the freshness of a backyard bounty of vegetables from your own garden, most of these veggies are available in stores year-round making this a recipe that you really can enjoy throughout year.
Why This Recipe Works
Roasting vegetables is a quick and easy way to prepare a light, healthy side dish. The vegetables can roast in the oven, only needing a toss once or twice, while you prepare the main dish.
This simple recipe is fresh and flavorful. These veggies can be enjoyed as is, or try them with a drizzle of balsamic glaze or burrata cheese.
Roasted vegetables are naturally gluten free. The vegetables used in this recipe are also low in carbs. With only 6 grams of net carbohydrates per serving, you can also enjoy roasted vegetables when following a keto diet.
How To Make Roasted Summer Vegetables
Ingredients
- Fresh Vegetables: zucchini, summer squash, bell peppers, cherry or grape tomatoes and onion. You can also add or swap in green beans, asparagus, potatoes or carrots, if preferred.
- Seasonings: Italian seasoning, salt and pepper.
- Extra Virgin Olive Oil: or any oil that you prefer.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Cut the zucchini and summer squash into 1/4-inch thick rounds. Slice the pepper and onion into 1/4-inch thick strips.
Chef’s Tip: try to cut the vegetables all around the same size and thickness for even roasting.
Create!
Add the zucchini, summer squash, bell pepper, tomatoes, and onion to large bowl. Toss with the olive oil and Italian seasoning.
Spread the vegetables out onto sheet pans so that they are not overlapped too much. Season lightly with salt and pepper.
Roast for 25-35 minutes, tossing every 10 minutes or so, until the vegetables are tender and starting to caramelize or char around the edges.
Present!
Serve as is, or try these veggies with burrata cheese and/or balsamic glaze.
Tips and Techniques
- You can add or swap in a variety of other vegetables. Some great additions include green beans, asparagus, potatoes and/or carrots.
- Cut the vegetables as close to the same size as possible for even cooking. If you decided to use vegetables that take longer to roast, like potatoes and carrots, you can cut those thinner or start roasting them 10-15 minutes prior to adding the other vegetables.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
What Temperature Is Best For Roasting Vegetables?
Most vegetables can be roasted between 400 and 425°F.
What Are The Best Vegetables For Summer?
Some of the best summer vegetables for roasting are:
- zucchini
- summer squash
- green beans
- bell peppers
- onions
- potatoes
- carrots
- tomatoes
Why Do Roasted Vegetables Get Soggy?
Roasted vegetables can get soggy for a few reasons. Using too much oil, crowding the sheet pan, and roasting at a too-low temperature can all cause vegetables to get soggy while cooking.
More Summer Side Dish Recipes
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Roasted Summer Vegetables
Ingredients
- 1 pound zucchini (cut into 1/4-inch thick rounds)
- 1 pound summer squash (cut into 1/4-inch thick rounds)
- 1 bell pepper (cut into 1/4-inch thick strips)
- 1 cup grape tomatoes
- 1 onion (cut into 1/4-inch thick slices)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Italian seasoning
- salt (to taste)
- pepper (to taste)
Instructions
- Preheat oven to 400°F.
- Add zucchini, summer squash, bell pepper, tomatoes, and onion to large bowl. Toss with the olive oil and Italian seasoning.
- Spread the vegetables out onto sheet pans so that they are not overlapped too much. Lightly season with salt and pepper.
- Roast for 25-35 minutes, tossing every 10 minutes or so, until the vegetables are tender and starting to caramelize or char around the edges.
- Serve as is, or try these veggies with burrata cheese and/or balsamic glaze.
Notes
Tips and Techniques
- You can add or swap in a variety of other vegetables. Some great additions include green beans, asparagus, potatoes and/or carrots.
- Cut the vegetables as close to the same size as possible for even cooking. If you decided to use vegetables that take longer to roast, like potatoes and carrots, you can cut those thinner or start roasting them 10-15 minutes prior to adding the other vegetables.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
