Roasted Summer Vegetables

This vibrant side dish showcases the best of summer produce, featuring zucchini, yellow squash, red peppers, and red onions roasted until tender and slightly charred. The high heat concentrates the natural sugars in the vegetables, creating a sweet and savory profile that pairs beautifully with grilled meats or fish. A drizzle of olive oil and fresh oregano provides a fragrant, aromatic base, while a splash of balsamic vinegar added at the end brightens the flavors and adds a lovely tang. Its a simple, healthy, and colorful addition to any table, perfect for picnics, barbecues, or light weeknight dinners. Serve warm or at room temperature.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 7.8

Dietary: Diabetic, Gluten-free, Low-fat, Vegan, Vegetarian

Description

This vibrant side dish showcases the best of summer produce, featuring zucchini, yellow squash, red peppers, and red onions roasted until tender and slightly charred. The high heat concentrates the natural sugars in the vegetables, creating a sweet and savory profile that pairs beautifully with grilled meats or fish. A drizzle of olive oil and fresh oregano provides a fragrant, aromatic base, while a splash of balsamic vinegar added at the end brightens the flavors and adds a lovely tang. Its a simple, healthy, and colorful addition to any table, perfect for picnics, barbecues, or light weeknight dinners. Serve warm or at room temperature.

Ingredients

1 Red Bell Pepper cored, seeded, and cut into 1/2" thick strips
1 Yellow Bell Pepper cored, seeded, and thinly sliced
2 Small Summer Squash ends trimmed, cut into wedges or thick strips
2 Small Zucchini ends trimmed, cut into 1/2" thick strips
2 Red Onions peeled and cut into wedges
4 Garlic Cloves peeled
1 Tablespoon Olive Oil
1 Tablespoon Fresh Oregano, chopped (or 1 teaspoon dried oregano)
1 Tablespoon Balsamic Vinegar
To Taste Salt and Black Pepper
1 Tablespoon Fresh Parsley, chopped (for garnish/mixing)

Directions

1
Preheat oven to 425F (220C).
2
Prepare the vegetables: Cut the red and yellow bell peppers into 1/2-inch thick strips. Trim the ends of the zucchini and summer squash, then cut them into similar-sized strips or wedges. Peel the red onions and cut them into wedges. Peel the garlic cloves.
3
In a large mixing bowl, combine the peppers, squash, zucchini, onion wedges, and garlic cloves.
4
Drizzle with olive oil and sprinkle with chopped oregano, salt, and pepper. Toss thoroughly to ensure all vegetables are evenly coated.
5
Spread the vegetables in a single layer on a large baking sheet or metal roasting pan. Ensure they are not overcrowded to allow for proper roasting.
6
Roast in the preheated oven for 20 to 45 minutes, stirring every 10-15 minutes, until the vegetables are tender and slightly caramelized at the edges.
7
Remove from the oven and transfer the roasted vegetables to a serving bowl. Allow them to cool slightly.
8
Add the chopped fresh parsley and balsamic vinegar to the bowl. Gently toss to combine.
9
Taste and adjust seasoning with additional salt or pepper if needed.
10
Serve warm or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 7.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.6g3%
Sugars 1.1g
Protein 0.2g1%

* 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

Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave or oven, or served cold as a salad.

Variations: Feel free to swap in other summer vegetables like eggplant, cherry tomatoes, or asparagus. Cherry tomatoes should be added in the last 10-15 minutes of roasting to prevent them from bursting.

Tips: For extra char and flavor, you can broil the vegetables for the last 2-3 minutes of cooking, watching closely to prevent burning.

Ingredient Note: If using dried oregano, add it at the beginning of roasting. If using fresh oregano, you can add it at the beginning or reserve some to add at the end with the parsley for a brighter herb flavor.

Keywords: summer vegetables, roasted zucchini, balsamic glaze, mediterranean side, vegan recipe, healthy dinner, grilled veggies, oven roasted, fresh herbs, low carb, gluten free, easy side dish, picnic food, bbq side, vegetable medley, colorful salad, warm vegetable salad, seasonal cooking, simple recipes, garden fresh, herb roasted

Read it online: https://www.chefs-mate.com/recipe/roasted-summer-vegetables/