Roasted Summer Vegetables

Name: Roasted Summer Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2 zucchini (about 1.25 lbs.); 1 yellow squash (about 0.5 lbs.); 1 small red onion (about 0.5 lbs.); 1 red bell pepper; 2 Tbsp olive oil; 1 tsp dried basil; salt and pepper to taste; 1/4 cup chopped fresh parsley (optional)

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
129 kcal
Course
Side Dish, Lunch, Dinner
Cuisine
International

Roasted Summer Vegetables

Nancy Wheeler

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Roasted Summer Vegetables are a super easy side dish and can be served as a simple side, or added to enhance several other dishes.

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Ingredients

Servings

2 zucchini (about 1.25 lbs.) $1.22
1 yellow squash (about 0.5 lbs.) $0.48
1 small red onion (about 0.5 lbs.) $0.70
1 red bell pepper $1.79
2 Tbsp olive oil $0.26
1 tsp dried basil $0.10
salt and pepper to taste $0.05
1/4 cup chopped fresh parsley (optional) $0.25

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Instructions

Preheat the oven to 400ºF. Wash and chop the vegetables into approximately 1-inch pieces.
Spread the vegetables out over a large baking sheet (or two, if needed) so they're in a single layer and not piled on top of one another. Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper. Toss the vegetables until they're evenly coated in oil and spices.
Roast the vegetables for 30-40 minutes, stirring once or twice (every 15-20 minutes or so), until the vegetables are soft and browned on the edges. Taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped parsley over top just before serving.