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    Home » Sides » Roasted Summer Vegetables

    Roasted Summer Vegetables

    Published: May 24, 2016 · Modified: Mar 16, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This easy recipe for Roasted Summer Vegetables makes a simple, healthy side dish that makes the most of the fresh, seasonal veggies.

    Roasted Summer Vegetables

    Roasted Summer Vegetables on a baking sheetSometimes the best recipes are barely recipes at all. They're simple and easy but yet taste great. Roasted Summer Vegetables on a half sheet baking pan

    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!

    More veggie recipes!

    • Vegetable Korma
    • Layered Vegetable Bake
    • Southwestern Layered Salad

    If you’ve tried this roasted summer vegetable recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Roasted Summer Vegetables

    Roasted Summer Vegetables

    This easy recipe for Roasted Summer Vegetables makes a simple, healthy side dish that makes the most of the fresh, seasonal veggies.
    5 from 2 votes
    Print Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 32 minutes
    Total Time: 47 minutes
    Servings: 8 servings
    Calories: 183kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 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 ½ T . Salt-free Italian seasoning blend like Mrs. Dash's
    • ½ teaspoon . garlic powder not garlic salt
    • Salt and pepper I like kosher salt
    • ¼ c . Parmesan cheese grated

    Instructions

    • 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.

    Notes

    *Nutrition facts are estimates.
    **WW Freestyle Points - 0 or 1 depending on type of cheese used. 

    Nutrition

    Serving: 1g | Calories: 183kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 72mg | Potassium: 1140mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1810IU | Vitamin C: 98.9mg | Calcium: 102mg | Iron: 2.2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jess

      April 27, 2018 at 12:51 pm

      5 stars
      Yum! Really tasty way to roast veggies!

      Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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