Roasted Summer Vegetables
Celebrate the vibrant flavors of the season with this irresistible Roasted Summer Vegetables recipe! Brimming with colorful zucchini, yellow squash, cherry tomatoes, red bell pepper, and red onion, these oven-roasted veggies are infused with garlic, oregano, and thyme for a perfectly balanced medley of savory and sweet. Lightly caramelized in olive oil for tender, golden perfection, this dish is a versatile side that pairs beautifully with grilled meats, pasta, or crusty bread. With just 15 minutes of prep time and a roasted finish in under half an hour, this healthy and gluten-free recipe is perfect for busy weeknights or elegant summer gatherings. Don’t forget a sprinkle of fresh basil on top for a burst of herbaceous freshness!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 cups Cherry tomatoes
- 1 large Red bell pepper
- 1 medium Red onion
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash all the vegetables thoroughly and pat them dry.
Slice the zucchini and yellow squash into 1/4-inch thick rounds.
Cut the red bell pepper into 1-inch pieces and the red onion into thick slices.
Peel and mince the garlic cloves.
In a large mixing bowl, combine the zucchini, yellow squash, cherry tomatoes, red bell pepper, and red onion.
Drizzle the vegetables with olive oil and toss to coat evenly.
Sprinkle the minced garlic, dried oregano, dried thyme, salt, and black pepper over the vegetables and toss again until the seasoning is evenly distributed.
Spread the vegetables in a single layer on a large, rimmed baking sheet lined with parchment paper for easy cleanup.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.
Remove the baking sheet from the oven and allow the vegetables to cool slightly.
Transfer the roasted vegetables to a serving dish and garnish with freshly chopped basil if desired.
Serve warm or at room temperature for a delightful summer side dish.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6133 mg | 267% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 57.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3167 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
