These Roasted Summer Vegetables are just that kind of recipe. Roasting allows the flavor to shine through, and the simple seasoning compliments the flavor of the veggies. Plus, this recipe is a snap to make. Just slice, toss, season, and roast!
Roasted Summer Vegetables
- 1 pint grape tomatoes
- 2 lbs . creamer potatoes
- 2 bell peppers (red yellow, or orange)
- 5 small zucchini
- 2 small yellow squash
- 2-3 T . olive oil
- 2 cloves garlic minced
- 1 1/2 T . Salt-free Italian seasoning blend like Mrs. Dash's
- 1/2 tsp . garlic powder not garlic salt
- Salt and pepper I like kosher salt
- 1/4 c . Parmesan cheese grated
Preheat oven to 400 F. Line a half sheet pan (18x13-inches) with parchment paper.
Place grape tomatoes on prepared baking sheet.
Slice potatoes in half, and place on baking sheet.
Seed and cut bell peppers into chunks, and place on baking sheet.
Slice zucchini and yellow squash, and place on baking sheet.
Drizzle olive oil over vegetables, add minced garlic, and toss to coat.
Spread into an even layer.
Sprinkle with Italian seasoning, garlic powder, salt, and pepper.
Bake for 30-35 minutes, or until lightly roasted.
Sprinkle with Parmesan, and return to the oven for 2-3 minutes, or until melted.