These Roasted Summer Vegetables are an easy side dish made with fresh seasonal vegetables, olive oil, and simple seasonings. Roasting brings out their natural sweetness, making this colorful vegetable medley the perfect companion for grilled meats, burgers, or weeknight dinners.
Sometimes the best recipes are barely recipes at all. They’re simple and easy but yet taste great, and this roasted summer vegetable recipe is one of my favorites. Roasting the vegetables helps to bring out their natural sugars and helps to let their flavors shine.
One of the best things about this roasted vegetables recipe is how versatile it is. Serve it alongside grilled chicken, steak, burgers, or fish, toss leftovers into pasta or grain bowls, or enjoy the vegetables on their own for a simple lunch. Plus, this recipe is a snap to make. Just slice, toss, season, and roast!
“Yum! Really tasty way to roast veggies!” – Jess
Ingredient notes and substitutions
- Tomatoes: Use your favorite grape or cherry tomatoes.
- Creamer potatoes: If you can’t find creamer potatoes, you can use a similar small roasting potato. If using larger potatoes, just cut them into bite-sized pieces before roasting.
- Squash and zucchini: You can use whatever combination of squash and zucchini you have on hand.
How to make roasted summer vegetables
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 400 F. Line a half sheet pan (18×13-inches) with parchment paper.
Step 2: Place grape tomatoes on prepared baking sheet.
Step 3: Slice potatoes in half, and place on baking sheet.
Step 4: Seed and cut bell peppers into chunks, and place on baking sheet.
Step 5: Slice zucchini and yellow squash, and place on baking sheet.
Step 6: Drizzle olive oil over vegetables, add minced garlic, and toss to coat.
Step 7: Spread into an even layer.
Step 8: Sprinkle with Italian seasoning, garlic powder, salt, and pepper.
Step 9: Bake for 30-35 minutes, or until lightly roasted.
Step 10: Sprinkle with Parmesan.
Recipe Tips!
- Cut the vegetables into similar-sized pieces: They’ll cook more evenly.
- Don’t overcrowd the pan: Give the vegetables space so they roast instead of steam.
- Season generously: Vegetables benefit from enough salt and pepper.
- Vegetable variations: You can add onions like red onion or yellow onion, broccoli, cauliflower, eggplant, or other similar vegetables. Just be sure to use similar sized pieces so that everything roasts in the same time.
Storage
Store any leftovers in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More veggie recipes!
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Roasted Summer Vegetables
Equipment
Ingredients
- 1 pint grape tomatoes or cherry tomatoes
- 2 pounds creamer potatoes
- 2 bell peppers like red bell peppers
- 5 small zucchini
- 2 small yellow squash
- 2-3 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 1 ½ tablespoons Italian seasoning blend
- ½ teaspoon garlic powder not garlic salt
- Salt and black pepper I like kosher salt
- ¼ cup parmesan cheese grated
Instructions
- Preheat oven to 400 F. Line a half sheet pan (18×13-inches) with parchment paper.
- Place grape tomatoes on prepared baking sheet.1 pint grape tomatoes
- Slice potatoes in half, and place on baking sheet.2 pounds creamer potatoes
- Seed and cut bell peppers into chunks, and place on baking sheet.2 bell peppers
- Slice zucchini and yellow squash, and place on baking sheet.5 small zucchini, 2 small yellow squash
- Drizzle olive oil over vegetables, add minced garlic, and toss to coat.2-3 tablespoons extra-virgin olive oil, 2 cloves garlic
- Spread into an even layer.
- Sprinkle with Italian seasoning, garlic powder, salt, and pepper.1 ½ tablespoons Italian seasoning blend, ½ teaspoon garlic powder, Salt and black 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.¼ cup parmesan cheese
Notes
- Tomatoes: Use your favorite grape or cherry tomatoes.
- Creamer potatoes: If you can’t find creamer potatoes, you can use a similar small roasting potato. If using larger potatoes, just cut them into bite-sized pieces before roasting.
- Squash and zucchini: You can use whatever combination of squash and zucchini you have on hand.
- WW Freestyle Points – 0 or 1 depending on type of cheese used.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Dea says
I am aways looking for easy, colorful ways to make vegetables. Wanted a good roasted vegetable and this should fill my need very well. I am going yo make it as written. Thank you for making it possible.
Kate Dean says
Thanks! I hope you enjoy it!
Jess says
Yum! Really tasty way to roast veggies!