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Easy Oven Roasted Summer Vegetables on a sheet pan with spatula.

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Easy Oven Roasted Summer Vegetables

Recipe by Danielle

Truly an all-purpose side dish, these Easy Oven Roasted Summer Vegetables are made with a medley of quick-cooking veggies like zucchini and bell peppers. Pair with so many main dish meals and meal prep lunches!

  • Total Time40 minutes
  • Yield4 servings 1x
  • DietDairy-Free, Vegetarian

Ingredients

Scale
  • 1 large zucchini, sliced into half moons
  • 1 yellow summer squash, sliced into half moons (or another zucchini)
  • 1 red bell pepper, seeds and stem removed, cut into 1 inch chunks
  • 1 orange bell pepper, seeds and stem removed, cut into 1 inch chunks
  • 1 red onion, ends removed, rough cut into 1-inch chunks
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fine sea salt or kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup jarred sliced pepperoncinis, drained (optional)

Instructions

  1. Prep & season: Preheat the oven to 400F. Arrange the oven racks so one is in the middle of the oven, and another is a couple inches above it, just touching the top third of the oven. Line two rimmed half sheet pans with parchment paper. Add the chopped zucchini (1, sliced into half moons), yellow squash (1, sliced into half moons), bell peppers (2, cut into 1-inch chunks) and red onion (cut into 1-inch chunks) to one of the lined sheet pans. Drizzle the vegetables with the olive oil (2 tablespoons), then sprinkle on the salt (1 teaspoon), garlic powder (1/2 teaspoon), and pepper (1/4 teaspoon). Use your hands to toss the vegetables with the oil and seasonings. Split the seasoned vegetables evenly between the two sheet pans, ensuring they’re all arranged in a flat layer.
  2. Roast halfway: Place the sheet pans in the oven (one in the middle and one on the top) and roast for 15 minutes.
  3. Add pepperoncinis: After 15 minutes, take the sheet pans out of the oven. Stir and flip the veggies, then add the pepperoncinis (1/2 cup, drained) to the sheet pan that was on the top rack ONLY, being sure to place that pan on the bottom when returning the veggies to the oven. This way, the pepperoncinis won’t burn.
  4. Continue roasting: Continue roasting for 10-15 more minutes, checking for your preferred level of doneness and charred edges. These are thin vegetables that cook quickly, so keep an eye on them towards the end. They’re done when the veggies are browning and the edges are charring. We want browned edges with some roasty color, but still slightly firm and not mushy!
  5. Serve & store: Once the veggies are done, serve immediately, transfer to a serving bowl, or store with other meal prep foods after letting them cool for several minutes. Leftovers can be kept in an airtight container for up to 5 days, though I prefer to eat them by day 3.

Equipment

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Notes

Nutrition information estimated with My Fitness Pal.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking

Nutrition

  • Serving Size: ~3/4 cup
  • Calories: 124
  • Fat: 7g
  • Carbohydrates: 14g
  • Fiber: 5g
  • Protein: 3g

Find it online: https://projectmealplan.com/easy-oven-roasted-summer-vegetables/