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Roasted Summer Vegetables

Roasted Summer Vegetables recipe image
This dish transforms humble summer produce into a caramelized, flavor-packed side or light main. Bell peppers, summer squash, and zucchini are roasted until tender and slightly charred, concentrating their natural sweetness. A simple dressing of olive oil, fresh oregano, and parsley adds brightness, while a splash of balsamic vinegar provides a tangy finish. It&# 226;ÂÂs an easy, vegan-friendly recipe perfect for weeknight dinners, potlucks, or as a healthy starter. The vegetables retain their texture while absorbing the aromatic herbs, making every bite satisfying and fresh.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 15.5
Dietary: Gluten-free, Low-fat, Vegan, Vegetarian
Description
This dish transforms humble summer produce into a caramelized, flavor-packed side or light main. Bell peppers, summer squash, and zucchini are roasted until tender and slightly charred, concentrating their natural sweetness. A simple dressing of olive oil, fresh oregano, and parsley adds brightness, while a splash of balsamic vinegar provides a tangy finish. It&# 226;ÂÂs an easy, vegan-friendly recipe perfect for weeknight dinners, potlucks, or as a healthy starter. The vegetables retain their texture while absorbing the aromatic herbs, making every bite satisfying and fresh.
Ingredients
  • 1 cup Red bell pepper, seeded and cut into strips
  • 1 cup Yellow bell pepper, seeded and cut into strips
  • 2 small Summer squash, cut into 1/2-inch wedges
  • 2 small Zucchini, cut into 1/2-inch strips
  • 1 medium Red onion, sliced
  • 4 cloves Garlic, minced
  • 1 tablespoon Olive oil
  • 1 teaspoon Fresh oregano, chopped (or 1 tsp dried)
  • 2 tablespoons Fresh parsley, minced
  • 1 tablespoon Balsamic vinegar
  • to taste Salt and black pepper
Directions
  1. 1
    Preheat oven to 425ðF (220ðC).
  2. 2
    Cut the red and yellow bell peppers into strips, seeding them first.
  3. 3
    Slice the summer squash and zucchini into 1/2-inch thick wedges or strips.
  4. 4
    Slice the red onion and mince the garlic cloves.
  5. 5
    In a large bowl, combine all vegetables, olive oil, oregano, salt, and pepper. Toss until evenly coated.
  6. 6
    Spread the vegetables in a single layer on a baking sheet or metal roasting pan.
  7. 7
    Roast for 20 minutes, stirring halfway through, until vegetables are tender and slightly browned.
  8. 8
    Transfer the roasted vegetables to a serving bowl and let cool slightly.
  9. 9
    Stir in the minced parsley and balsamic vinegar.
  10. 10
    Taste and adjust seasoning with additional salt or pepper if needed. Serve warm or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 15.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.2g5%
Sugars 2.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure vegetables are cut into uniform sizes so they cook evenly.

This dish is best served warm or at room temperature. It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

You can add other summer vegetables like eggplant or cherry tomatoes for variety.

If using dried oregano, add it at the beginning of roasting to allow the flavors to bloom. Fresh herbs are best added after roasting to preserve their brightness.

Keywords: roasted, vegetables, summer, vegan, mediterranean, peppers, squash, zucchini, side dish, healthy, easy, oven, balsamic, herbs, plant-based, gluten-free, dinner, potluck, fresh, simple
Read it online: https://www.chefs-mate.com/recipe/roasted-summer-vegetables-2/