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roasted summer vegetables

Roasted Summer Vegetables.

Kelly Roenicke
A colorful platter of roasted summer vegetables including peppers, squash, and onions. This simple side dish is easy to make and so delicious.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 183 kcal

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

Instructions
 

  • 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.

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

Calories: 183kcalCarbohydrates: 11gProtein: 4gFat: 14gSaturated Fat: 2gSodium: 589mgPotassium: 825mgFiber: 3gSugar: 4gVitamin A: 1630IUVitamin C: 90.1mgCalcium: 62mgIron: 1.8mg
Keyword easy
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