Roasted summer vegetables are an easy and tasty side dish for a barbecue or party! These colorful and delicious veggies are simple to make, and go well with just about any main dish.
We roast vegetables all the time over here. Carrots, onions, peppers, squash, eggplant…we love them all! We especially love roasted cauliflower and seasoned potatoes – those two are favorites for sure.
I know that everyone probably knows how to roast veggies, but this particular combination is so good, I just had to share it. I love to have a big batch of roasted vegetables on hand and then eat them for lunch over quinoa or a baked potato.
This summer we’re growing lots of peppers in our garden, so I can’t wait to try these out with our homegrown vegetables.
You can use just about any vegetable you like in this recipe! Try eggplant, different colored peppers, broccoli, or potatoes.
If you have fresh herbs, you can garnish the finished dish with those. Try cilantro, parsley, or thyme.
Tips for Success
- Line the baking sheet with parchment paper to make cleanup easier.
- Don’t overcrowd the pan – spread the veggies out in a single layer so that they cook evenly.
- Stir every 15 minutes throughout the roasting time.
- Use thin zucchini squash – they are more tender and don’t have as many seeds.
Serve these vegetables with:
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Roasted Summer Vegetables.
A colorful platter of roasted summer vegetables including peppers, squash, and onions. This simple side dish is easy to make and so delicious.
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Place the vegetables on the prepared baking sheet. Drizzle with the extra virgin olive oil.
Sprinkle with Italian seasoning, salt, and pepper.
Toss to coat with olive oil and spices.
Bake at 425 degrees F for 30-40 minutes. Stir the veggies every 15 minutes so that they cook evenly.
Store leftovers in the refrigerator. They should stay fresh for about 4 days.
Use whatever vegetables you like – try different peppers, broccoli, or eggplant.