Roasted Summer Vegetables
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.
Servings: 6 servings
Calories: 65kcal
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.
Video
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.
Nutrition
Serving: 1serving | Calories: 65kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 531mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1142IU | Vitamin C: 56mg | Calcium: 42mg | Iron: 1mg