Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Roasted Veggies


  • Author: One Lovely Life
  • Yield: 5-6 generously as a side dish 1x

Description

One quick tip: do try to cut the vegetables roughly the same size. They’ll roast more evenly this way.


Ingredients

Scale
  • 2 zucchini squash, cubed
  • 2 summer squash, cubed
  • 2 red bell pepper, large dice (sized to match the squash)
  • 1 small red onion, large dice (sized to match the squash)
  • 812 oz button or baby bella mushrooms, halved or quartered (if large)
  • olive oil
  • salt and pepper, to taste
  • 34 Tbsp fresh basil or cilantro minced

Instructions

  1. Place all vegetables in a large bowl. Toss with a drizzle of olive oil (you just need enough for everything to barely shine). Sprinkle generously with salt and pepper and toss again.
  2. Pour vegetables out onto 1-2 baking sheets. Use 2 baking sheets if your pan is quite crowded; you don’t want the vegetables to steam.
  3. Roast at 400 degrees for 20-30 minutes, or until tender and liquid is evaporated from baking sheet. Toss warm veggies with basil and add any additional salt and pepper necessary.

Notes

Variations:
1. Add a squeeze of fresh lemon juice or a drizzle of balsamic vinegar to pair with the basil
2. Substitute fresh dill or a bit of fresh rosemary (use less) for the basil
3. If not dairy free, add a little fresh Parmesan on top after roasting