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.
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
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
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.
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, Salt, Pepper, Granulated garlic, and Italian Seasoning.
Add the seasoned vegetables to two baking sheets.
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.
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.
Equipment
I used a variety of tools for this dish. The baking sheets are nonstick. A large glass bowl helped toss these vegetables. A chef's knife 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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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 tablespoon olive oil
- 2 tablespoon Italian seasoning
- 1 teaspoon salt
- 2 teaspoon granulated garlic
- ½ teaspoon 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, Salt, Pepper, Granulated garlic, and Italian Seasoning.
- Add the seasoned vegetables to two baking sheets.
- Bake in a 425-degree oven for 20 -30 minutes or until done.
FAQ
The vegetables look cooked and a little brown.
