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Roasted Summer Vegetables

Courses
Servings 4
Ingredients
  • 2 small/medium zucchini (cut into halved medallions)
  • 2 small/medium yellow squash (cut into halved medallions)
  • 2 colored bell peppers (orange or red)
  • 1 medium red onion (cut into large slices)
  • 12 cherry tomatoes (halved)
  • 1-2 cloves garlic (minced (or 1 tsp. garlic powder or granules))
  • 1 1/2 Tablespoons extra virgin olive oil
  • 1/4 cup fresh basil (chopped or 1 tsp. dried Italian seasoning)
  • 1/4 teaspoon Himalayan or sea salt
  • 1/8 teaspoon black pepper (or to taste)
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare vegetables but slicing zucchini and yellow squash into half circles, and cutting the onion and peppers into large, bite-sized chunks. Halve the cherry tomatoes.
  3. Place vegetables onto a baking dish and drizzle with 1 1/2 tablespoons of olive oil; toss to evenly coat.
  4. Roast in oven for 25 minutes. Remove and stir, adding in garlic. Return to oven and continue roasting another 5-10 minutes until vegetables reach desired doneness.
  5. Toss with salt, pepper, and fresh basil before serving.
Read it online: https://thegreeneberger.com/recipe/roasted-summer-vegetables-2