Summer Roasted Vegetables Recipe

Roasting vegetables seems to be a fall or winter dish, but it doesn't have to be. This Summer Roasted Vegetables Recipe uses abundant ingredients you can harvest during summer. And, if you have a garden, you can pull them from your garden for an affordable side dish or vegetarian summer recipe. Follow along and see how I made it.

This recipe was inspired by my other roasted vegetable recipes below.

EASY ROAST VEGETABLES RECIPE

ROASTED SWEET POTATO, DELICATA SQUASH, AND PARSNIP RECIPE

ROASTED SEASONAL VEGETABLE WITH QUINOA RECIPE

HONEY ROASTED BEETS CARROTS AND SWEET POTATO RECIPE

As you can see, I love roasted vegetables!

Jump to:

• Summer Roasted Vegetables Ingredients
• Summer Roasted Vegetables Recipe Instructions
• Reveal
• Variations
• Equipment
• Storage
• Summer Roasted Vegetables Recipe Card
• FAQ

Summer Roasted Vegetables Ingredients

Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.

2 bushels of asparagus thick style
1 red pepper sliced ½ thick and cut into 2-inch pieces
One yellow pepper sliced ½ thick and cut into 2-inch pieces
1 onion red sliced ½ inch thick and cut into quarters
Two zucchinis ½ inch thick and cut into half moons
1 cup of baby carrots, baby
3 tablespoon olive oil (Affiliate Link)
2 tablespoon Italian seasoning
1 teaspoon salt
2 teaspoon granulated garlic
½ teaspoon black pepper

Summer Roasted Vegetables Recipe Instructions

Ready to make this recipe? Check out these easy steps below.

Reveal

Below is the end result of this Summer Roasted Vegetables Recipe. It is super yummy and can be used as a pot-luck side dish you can bring to any party.

Variations

You can easily modify this recipe by doing the following to enhance the flavors.

• Spicy - add chili pepper flakes or cayenne pepper when tossing the vegetables.
• Chicken or Meat - Add chicken breast to the cooking baking sheet (Affiliate Link).

Equipment

I used a variety of tools (Affiliate Link) for this dish. The baking sheets (Affiliate Link) are nonstick. A large glass bowl helped toss these vegetables. A chef's knife (Affiliate Link) did the trick in cutting the vegetables.

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Storage

These vegetables can be stored in the refrigerator after being cooked for at least 3 days. They are great for Meatless Mondays or a side dish with another main meal like our Southwest Spatchcock Chicken.

None of these ingredients should be frozen.

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FAQ