Summer Roasted Vegetables Recipe

Name: Summer Roasted Vegetables Recipe Card
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 2 bushels of asparagus thick style; 1 red pepper sliced 1/2 thick and cut into 2-inch pieces; One yellow pepper sliced 1/2 thick and cut into 2-inch pieces; 1 onion red sliced 1/2 inch thick and cut into quarters; Two zucchinis 1/2 inch thick and cut into half moons; 1 cup of baby carrots, baby; 3 tbsp olive oil; 2 tbsp Italian seasoning; 1 tsp salt; 2 tsp granulated garlic; 1/2 tsp black pepper

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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!

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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)
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.

Cut bell peppers into slices then 2 inch wide pieces

Preheat the oven to 425 degrees. Cut the two bell peppers (yellow and red) into slices and then cut them in half, measuring about 2 inches. Set aside.

Clean the asparagus and trim it down to 3 inches. Make sure the asparagus are thicker style. Set aside.

Cut the baby carrot in half. Set aside.

Slice zucchini in half inch slices then half moon

Cut the zucchini into ½ slices and cut into half moon. Set aside.

Slice red onion into ½ inch slices and cut in quarters

Cut the red onion into ½ slices and quartered.

Add to a bowl and toss with olive oil (affiliate), Salt, Pepper, Granulated garlic, and Italian Seasoning.

Place the mixed vegetables on two baking sheets

Add the seasoned vegetables to two baking sheets (affiliate).

Cooked roasted vegetable on baking sheet

Bake in a 425-degree oven for 20 -30 minutes or until done.

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.

Finished Summer Roasted Vegetables Recipe

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).

Equipment

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

These links are from Amazon (affiliate). I will receive a small commission if you click through and buy something.

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.

Summer Roasted Vegetables Recipe Card

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5 from 1 review

Author: Sabrina M Quairoli
Total Time: 45 minutes
Yield: 10

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Description

Great roasted vegetables for summer time hosting.

Ingredients

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 tbsp olive oil (affiliate)
2 tbsp Italian seasoning
1 tsp salt
2 tsp granulated garlic
½ tsp black pepper

Instructions

Preheat the oven to 425 degrees. Cut the two bell peppers (yellow and red) into slices and then cut them in half, measuring about 2 inches. Set aside.
Clean the asparagus and trim it down to 3 inches. Make sure the asparagus are thicker style. Set aside.
Cut the baby carrot in half. Set aside.
Cut the zucchini into ½ slices and cut into half moon. Set aside.
Cut the red onion into ½ slices and quartered.
Add to a bowl and toss with olive oil (affiliate), Salt, Pepper, Granulated garlic, and Italian Seasoning.
Add the seasoned vegetables to two baking sheets (affiliate).
Bake in a 425-degree oven for 20 -30 minutes or until done.