Roasted Summer Vegetables
A simple, colorful side dish of zucchini, yellow squash, and red bell pepper, roasted until tender and lightly caramelized. Perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 120
- Protein
- 2g
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Slice the 2 zucchinis and 2 yellow squashes into 1/2-inch thick rounds. Cut the 1 red bell pepper into 1-inch pieces, discarding the seeds and stem.
- 3
In a large bowl, toss the sliced vegetables with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano until evenly coated.
- 4
Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd, or they will steam instead of roast.
- 5
Roast for 20-25 minutes, until the vegetables are tender and lightly browned at the edges. Stir once halfway through for even cooking.
- 6
Remove from the oven and serve hot. Add a squeeze of lemon or fresh herbs if you have them.
Tools you’ll need
- Baking sheet
- Parchment paper
- Large bowl
- Chef's knife
- Cutting board
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