Roasted Summer Veggies
Brighten up your dinner table with these irresistible Roasted Summer Veggies, a colorful medley of fresh zucchini, yellow squash, cherry tomatoes, red bell pepper, and red onion, brought to life with fragrant garlic, oregano, and thyme. This quick and healthy recipe is as simple as it is flavorful, requiring just 15 minutes of prep and 25 minutes in the oven for perfectly tender, caramelized vegetables. Tossed in olive oil and seasoned to perfection, these veggies make the ultimate side dish or a light, wholesome main course when paired with rice, quinoa, or pasta. With its vibrant array of seasonal produce and minimal cleanup, this recipe is perfect for weeknight meals or summer gatherings. Whether you're looking for a gluten-free, vegan, or keto-friendly option, these roasted vegetables are sure to satisfy!
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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 minced garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Wash all vegetables thoroughly and dry them. Trim the ends of the zucchini and yellow squash, then slice them into 1/4-inch thick rounds.
Core the red bell pepper and cut it into bite-sized pieces. Peel the red onion and cut it into wedges.
In a large mixing bowl, combine the zucchini, yellow squash, cherry tomatoes, red bell pepper, and red onion.
Drizzle the olive oil over the vegetables. Add the minced garlic, dried oregano, dried thyme, salt, and black pepper. Toss well to coat evenly.
Spread the vegetables out in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
Remove the baking sheet from the oven and let the vegetables cool slightly. Sprinkle with freshly chopped parsley before serving.
Serve warm as a side dish, or enjoy over rice, quinoa, or pasta for a light main course.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 57.4 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3083 mg | 66% | |
*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.
