Roasted summer vegetables are a healthy and tasty side dish for a barbecue or party! Naturally gluten free and vegan.
What is it about oil+vegetables+oven time that makes them so great? We roast vegetables all the time over here. Carrots, onions, peppers, squash, eggplant…we love them all!
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. They’re also a great and healthy side dish, and this colorful platter would even be a beautiful side on Easter Sunday.
A big plate full of color would be a nice addition to Easter dinner, especially since it seems like there are a lot of heavy dishes served for for that meal (ham, potato casserole, bread and rolls).
This summer we plan to grow peppers and summer squash in our garden, so I can’t wait to try these out with our homegrown vegetables. We don’t have green thumbs at all, but I’m determined this time! We’ve had mixed luck with our garden in the past, but I’m really hoping that we can keep everything alive and blooming this year!
Roasted Summer Vegetables.
- 1 large red onion sliced
- 1 red bell pepper sliced
- 2 small zucchini halved and sliced
- 2 yellow squash halved and sliced
- 4 Tablespoons extra virgin olive oil
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 425 degrees.
- Place the vegetables on a rimmed cookie 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 for 30-40 minutes.
These are so easy to make and so pretty to look at! All the colors just make you feel healthier, don’t they?
What are your favorite vegetables to roast?