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Home » Side Dish » Roasted Summer Vegetables.

Roasted Summer Vegetables.

Jun 1, 2022 by Kelly Roenicke · 17 Comments

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roasted summer vegetables

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.

roasted vegetables

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.

Jump to:
  • Variations
  • Tips for Success
  • Serving Suggestions
  • Recipe
zucchini peppers onions with olive oil and spices

Variations

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.
vegetables before roasting

Serving Suggestions

Serve these vegetables with:

  • Roasted Chicken Legs
  • Vegan Au Gratin Potatoes
  • Turkey Sloppy Joes
  • Vegan Shepherd’s Pie
roasted zucchini peppers onions

Disclosure: This post contains affiliate links.

Recipe

roasted summer vegetables
5 from 1 vote
Print

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.

Course Side
Cuisine Dairy Free, gluten free, vegan.
Keyword easy
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 183 kcal
Author Kelly Roenicke

Ingredients

  • 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
  • ¼ teaspoon pepper
US Customary – Metric

Instructions

  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

  2. Place the vegetables on the prepared baking sheet. Drizzle with the extra virgin olive oil.

  3. Sprinkle with Italian seasoning, salt, and pepper.
  4. Toss to coat with olive oil and spices.
  5. Bake at 425 degrees F for 30-40 minutes. Stir the veggies every 15 minutes so that they cook evenly.

Recipe Notes

Store leftovers in the refrigerator. They should stay fresh for about 4 days.

Use whatever vegetables you like – try different peppers, broccoli, or eggplant.

Nutrition Facts
Roasted Summer Vegetables.
Amount per Serving
Calories
183
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Sodium
 
589
mg
26
%
Potassium
 
825
mg
24
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
4
g
8
%
Vitamin A
 
1630
IU
33
%
Vitamin C
 
90.1
mg
109
%
Calcium
 
62
mg
6
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Grain Free, Legume Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    November 01, 2018 at 10:31 am

    5 stars
    This goes super well with any meal, I use it all the time

    Reply
  2. Sonali- The Foodie Physician

    April 04, 2015 at 6:13 pm

    This looks like summer on a plate! Roasted veggies are the best! Pinning now :)

    Reply
    • Kelly

      April 07, 2015 at 11:49 am

      Thanks for pinning!

      Reply
  3. whiskandshout

    April 03, 2015 at 11:24 pm

    Roasted veggies are so good! I love roasting tomatoes and asparagus :) This looks lovely!

    Reply
    • Kelly

      April 07, 2015 at 11:49 am

      Thank you!

      Reply
  4. Ally

    April 03, 2015 at 8:20 pm

    My favorite vegetable to roast is broccoli! Those colors are amazing and make me look forward to summer! I am a long-time reader who took a long break and am now back! Still loving your blog :)

    Reply
    • Kelly

      April 07, 2015 at 11:49 am

      I love roasted broccoli! Thanks so much for reading, glad to have you back! :)

      Reply
  5. Strength and Sunshine

    April 03, 2015 at 1:08 pm

    You really just can never go wrong with the roasting ;)

    Reply
    • Kelly

      April 07, 2015 at 11:50 am

      That’s the truth!

      Reply
  6. Julia

    April 03, 2015 at 10:23 am

    I could eat roasted veggies every day and never ever get sick of them! I love all that squash in the recipe! My family would snap this up in 2 seconds flat!

    Reply
    • Kelly

      April 07, 2015 at 11:50 am

      Me, too! I never tire of them!

      Reply
  7. Natalie @ Tastes Lovely

    April 03, 2015 at 10:23 am

    Looking at this is getting me very excited for my garden! I’ll be growing each and every one of those vegetables : )

    Reply
    • Kelly

      April 07, 2015 at 11:51 am

      Yay! Can’t wait for your garden updates!

      Reply
  8. Tawnie Kroll

    April 03, 2015 at 10:06 am

    Love all the colors! mmm:)

    Reply
  9. Gayle @ Pumpkin 'N Spice

    April 03, 2015 at 9:20 am

    Roasted veggies are my favorite, especially when the weather gets warmer! I love the pretty colors and flavors, Kelly! So delish!

    Reply
    • Kelly

      April 07, 2015 at 11:51 am

      Thanks, Gayle!

      Reply
  10. Sarah@ Whole and Heavenly Oven

    April 03, 2015 at 8:44 am

    I’m a HUGE fan of roasted veggies of all kinds but especially summer veggies! I could totally go for a plateful of this veggie goodness right now! :)

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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