Summer Roasted Vegetables
Hold onto summer with this easy sheet pan of Roasted Summer Vegetables. With just a little oil and aromatics, you’ll get fork-tender, caramelized veggies with vibrant color and incredible flavor. This recipe is perfect as a simple side dish for BBQs, picnics and any warm weather meal.
Servings: 4 servings
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.