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.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 8 servings
Calories 183kcal
Author I Heart Eating


  • 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.


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


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