Roasted Summer Vegetables

Celebrate the vibrant flavors of the season with this irresistible Roasted Summer Vegetables recipe! Brimming with colorful zucchini, yellow squash, cherry tomatoes, red bell pepper, and red onion, these oven-roasted veggies are infused with garlic, oregano, and thyme for a perfectly balanced medley of savory and sweet. Lightly caramelized in olive oil for tender, golden perfection, this dish is a versatile side that pairs beautifully with grilled meats, pasta, or crusty bread. With just 15 minutes of prep time and a roasted finish in under half an hour, this healthy and gluten-free recipe is perfect for busy weeknights or elegant summer gatherings. Don’t forget a sprinkle of fresh basil on top for a burst of herbaceous freshness!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 2 medium Yellow squash
• 2 cups Cherry tomatoes
• 1 large Red bell pepper
• 1 medium Red onion
• 3 tablespoons Olive oil
• 3 cloves Garlic cloves
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 cups Fresh basil (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash all the vegetables thoroughly and pat them dry.

Step 3

Slice the zucchini and yellow squash into 1/4-inch thick rounds.

Step 4

Cut the red bell pepper into 1-inch pieces and the red onion into thick slices.

Step 5

Peel and mince the garlic cloves.

Step 6

In a large mixing bowl, combine the zucchini, yellow squash, cherry tomatoes, red bell pepper, and red onion.

Step 7

Drizzle the vegetables with olive oil and toss to coat evenly.

Step 8

Sprinkle the minced garlic, dried oregano, dried thyme, salt, and black pepper over the vegetables and toss again until the seasoning is evenly distributed.

Step 9

Spread the vegetables in a single layer on a large, rimmed baking sheet lined with parchment paper for easy cleanup.

Step 10

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

Step 11

Remove the baking sheet from the oven and allow the vegetables to cool slightly.

Step 12

Transfer the roasted vegetables to a serving dish and garnish with freshly chopped basil if desired.

Step 13

Serve warm or at room temperature for a delightful summer side dish.

Nutrition Facts

Serving size	1488.4 grams (1488.4g)

Amount per serving	% Daily Value*
Calories	779

Total Fat 45.60g	58%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 4.60g
Cholesterol 0mg	0%
Sodium 6133mg	267%
Total Carbohydrate 85.20g	31%
Dietary Fiber 20.20g	72%
Total Sugars 57.40g
Protein 17.30g	35%

Vitamin D 0IU	0%
Calcium 374mg	29%
Iron 9mg	51%
Potassium 3167mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 8.4%

Carbs: 41.5%