Summer Veggie Medley
Savor the vibrant flavors of the season with this Summer Veggie Medley, a roasted vegetable side dish that brings out the best in farm-fresh produce. Featuring tender zucchini and yellow squash, sweet cherry tomatoes, crisp red bell pepper, and aromatic red onion, this dish is elevated with garlic, a fragrant blend of Italian seasoning, and a drizzle of olive oil. Roasted to golden perfection and garnished with fresh basil and a sprinkle of optional parmesan cheese, this easy, versatile recipe is perfect as a standalone dish or a colorful accompaniment to grilled meats. Ready in under 40 minutes, it’s a quick, healthy, and visually stunning addition to your summer table. Perfect for those looking for easy summer recipes, vegetarian sides, or roasted vegetable dishes!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1.5 cups cherry tomatoes
- 1 medium red bell pepper
- 1 medium red onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 0.25 cup fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking.
Wash all vegetables thoroughly. Trim the ends off the zucchini and yellow squash, then slice them into half-moons about 1/4-inch thick.
Cut the red bell pepper into bite-sized chunks, and slice the red onion into thin wedges. Mince the garlic cloves.
In a large mixing bowl, combine the zucchini, yellow squash, cherry tomatoes, bell pepper, onion, and garlic.
Drizzle the olive oil over the vegetables, then sprinkle with the dried Italian seasoning, salt, and black pepper. Toss well to coat the vegetables evenly with the oil and seasonings.
Spread the vegetables out in a single layer on the prepared baking sheet to ensure even roasting. Avoid overcrowding the pan.
Roast the vegetables in the preheated oven for 20–25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, roughly chop the fresh basil. If using parmesan cheese, grate it finely.
Once roasted, remove the baking sheet from the oven and let the veggies cool for 2–3 minutes. Transfer them to a serving dish.
Garnish the roasted vegetables with the chopped basil and a sprinkle of parmesan cheese, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 779 mg | 17% | |
*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.
