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Roasted Summer Vegetables

Course: Side Dish
Servings: 4 servings


  • 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


  • Preheat oven to 400 degrees.
  • 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.
  • Place vegetables onto a baking dish and drizzle with 1 1/2 tablespoons of olive oil; toss to evenly coat.
  • 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.
  • Toss with salt, pepper, and fresh basil before serving.