Roasted Summer Vegetables

This recipe for Roasted Summer Vegetables makes delicious roast vegetables that are so easy to make.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 32

Total Time 47

Servings servings

Calories 183kcal

Preheat oven to 400 F. Line a half sheet pan (18x13-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

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.