Roasted Vegetable Medley
A simple, colorful side dish of zucchini, yellow squash, bell pepper, and tomato, roasted until tender and caramelized. Perfect for any weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 140
- Protein
- 3g
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 2 medium tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Cut the 2 zucchinis and 2 yellow squashes into 1/2-inch thick rounds. Slice the 1 red bell pepper into 1-inch strips and cut the 2 tomatoes into wedges.
- 3
In a large bowl, combine the prepared vegetables with 3 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss until everything is 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 charred at the edges. Stir once halfway through for even cooking.
- 6
Remove from the oven and serve hot. Enjoy as a side dish or over grains for a light meal.
Tools you’ll need
- baking sheet
- parchment paper
- large bowl
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
