Make the most of bright summer veggies with my Summer Roasted Vegetables recipe. It's really the perfect, ready-made side dish for BBQs, picnics or any warm-weather meal. I know the summer season is slipping away, but while it's here, there's no better way to celebrate than with a tray of summer roasted vegetables. This recipe is really simple but it's so delicious and makes awesome meal prep. It's perfect for using up any vegetables you grab at the farmers market.
With very little effort, you'll end up with a gorgeous plate of veggies that is ideal for warm weather gatherings. Think fork-tender texture in your veggies, caramelized edges and a colorful spread that feels like a true game-changer for your table. You can honestly just use any veggies available and in season! This recipe is super adaptable.
If you loved this recipe, check out my Sheet Pan Gnocchi Sausage, these Air Fryer Loaded Sweet Potatoes and Summer Peach Salad. For more gluten free recipes, check out this roundup of Gluten Free Pasta Recipes, my Gluten Free Dinner Recipes and these Gluten Free Summer Desserts!
Why You'll Love This Recipe
This method turns abundant summer veggies into a colorful sheet pan that everyone loves.
The caramelized edges make your veggies unbelievably tasty. I love letting them char a little on the edges!
Fresh herbs add layers of flavor with a simple technique that feels so basic but is super delicious. You can also use other seasonings if you prefer.
Hands-off time means I can focus on BBQs and chatting with friends while everything cooks.
These Summer Roasted Vegetables are extremely versatile. You can swap in whatever is in season at that moment.
I love this recipe because everything gets cooked in one pan and doesn't make a ton of dishes!
The pretty presentation and yummy spice flavors make it a delicious, ready-made side dish for pretty much any occasion.
Equipment Needed
I used a roasting dish, knife and cutting board to make these Summer Roasted Vegetables. I love using my Caraway sheet pans for this recipe. You can use my code LESSWITHLAUR10 to get 10% off their entire website.
Ingredients Needed
Zucchini and yellow squash: Choose firm, medium sized zucchini and squash that will hold to the roasting.
Mini peppers: I love using a mix of colorful mini peppers. You can also use just one color or larger bell peppers too!
Avocado oil: Avocado oil has a high smoke point and a neutral flavor. Olive oil works great, too.
Spices: Garlic powder, salt and pepper add some flavor to these vegetables! Feel free to choose additional spices to add also!
Step By Step Instructions
Step 1: Round up your ingredients, wash them well and heat the oven to 350°F.
Step 2: Slice and chop up your vegetables into similar sizes.
Step 3: Add all the vegetables to a sheet pan. Drizzle them with oil and season them well.
Steo 4: Bake the vegetables for 25 to 30 minutes. Flip them halfway through.
Storage
You can keep leftover Summer Roasted Vegetables in an airtight container in the refrigerator for 4 to 5 days.
You can also freeze them and then use them in a pasta bake or a quiche. Their texture will change a little once thawed out, so it's better to use them in a baked or cooked dish.
Variations
Add cherry tomatoes, Kalamata olives and some fresh or dried oregano for a more Med version. Drizzle over a little balsamic glaze after roasting.
Toss with smoked paprika, cayenne and some chili flakes before roasting for a smoky, spicy flavor. I love this version with grilled meats.
Mix in fresh thyme, rosemary or parsley with the garlic powder.
Sprinkle cheese (vegan if needed) over the vegetables during the last 5 minutes.
To make a Greekish version, sprinkle over a litlte feta cheese (vegan if needed), use oregano and mint and squeeze over fresh lemon juice before serving. I love to add lemon wedges to the veggies before roasting them.
Drizzle a little honey or maple syrup over the vegetables before roasting for extra caramelization.
How To Serve
Here are all the ways I love to serve these Summer Roasted Vegetables:
- With a portion of grilled meat, chicken or fish.
- With quinoa, chickpeas and my homemade ranch dressing.
- As a part of a warm, late summer season salad!
Recipe FAQ
Which vegetables are best for roasting?
I love using root vegetables like carrots, potatoes and sweet potatoes, along with zucchini, squash, bell peppers, onions and cherry tomatoes. Look for vegetables that are firm.
What vegetables can you cook in the summer?
Typical summer veggies include zucchini, yellow squash, bell peppers, eggplant, tomatoes, green beans, corn and onions. These vegetables are perfect for quick roasting or grilling.
What's the best cookware to roast vegetables?
A sturdy sheet pan or roasting tray works best. For easy cleanup and good caramelization on the edges of your veggies, go for a rimmed, nonstick or lightly oiled pan. I always space them out a little.
What can you serve these with?
My summer roasted vegetables go perfectly with grilled meats, fish or even grilled tofu. They can also be added to salads, grain bowls or pasta. So good!
Can I make this low histamine?
Yes, this is a great low histamine recipe. Make sure you are focusing on low histamine vegetables and avoid adding tomatoes or any vegetables that you don't tolerate!
Related Recipes
Be sure to try out these delicious veggie-packed recipes next:
If you make these Summer Roasted vegetables and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Summer Roasted Vegetables
Equipment
- 1 sheet pan
- 1 cutting board
- 1 knife
Ingredients
- 2 zucchini
- 2 yellow squash
- ½ red onion
- 1 bag mini peppers
- 1 tbsp avocado oil
- 1 tsp garlic powder
- dash salt
- dash pepper
Instructions
- Gather your ingredients and preheat oven to 375F.
- Chop your vegetables.
- Add all vegetables to a sheet pan and drizzle with oil and sprinkle with seasoning.
- Bake for 25-30 minutes, flipping halfway through.
Lauren