Roasted Summer Vegetables Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes



  • 2 medium zucchini, sliced into 1/2-inch rounds
  • 1 yellow squash, sliced into 1/2-inch rounds
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into thick wedges
  • 1 pint cherry or grape tomatoes (optional)

Oil and Seasonings:

  • 1/4 cup olive oil
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon granulated garlic powder (or 2 cloves garlic, minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Additions:

  • Fresh herbs like basil, thyme, or parsley
  • Balsamic glaze
  • Grated Parmesan cheese


  • Preheat Oven: Preheat your oven to 425°F (220°C).
  • Prepare Vegetables: Wash and chop all the vegetables as indicated. Aim for relatively uniform sizes for even cooking.
  • Season: In a large bowl, combine the sliced vegetables with the olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss well until all the vegetables are evenly coated with the seasoning.
  • Prepare for roasting: Spread the seasoned vegetables in a single layer on a large baking sheet (or two if needed). Make sure they’re not overcrowded, allowing space for the heat to circulate.
  • Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Flip the vegetables and continue roasting for another 10-15 minutes or until tender and slightly browned.
  • Optional: Add Cherry Tomatoes: If you like, add the cherry or grape tomatoes during the last 10 minutes of roasting for a burst of sweetness.
  • Adjust Seasoning and Finish: Taste and adjust the salt and pepper if needed. You can drizzle a little balsamic glaze and sprinkle parmesan cheese and fresh herbs (if using) right before serving.


  • Variety is Key: Feel free to experiment with other seasonal vegetables like eggplant, mushrooms, carrots, or asparagus.
  • Prevent Overcrowding: Avoid overcrowding your sheet pan or the vegetables will steam rather than roast.
  • Customize Spices: Tailor the seasoning based on your preference. Try adding Cajun seasoning for a kick, or a pinch of red pepper flakes for some heat.

Serving Suggestions:

  • Serve as a side dish for grilled meats, chicken, or fish.
  • Toss roasted vegetables with pasta for a quick and flavorful meal.
  • Use roasted vegetables as a topping on pizza or flatbread.
  • Add them to salads, wraps, or sandwiches for extra flavor and nutrition.

Enjoy this delicious and healthy Roasted Summer Vegetables dish!


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