Summer veggies get ready! Because this sheet pan of summer roasted vegetables is a great way to enjoy in-season produce like tomatoes, zucchini, squash, and bell peppers. Everything cooks conveniently on one sheet pan so you can enjoy a rainbow of veggies throughout the week!
This post may contain affiliate links. See my disclosure policy.
Why You’ll Love My Summer Roasted Vegetables
- They’re a meal prep lover’s dream. Instead of cooking one veggie at a time, you can cook a whole bunch together! Then, simply reheat any leftovers to enjoy with a variety of meals throughout the week.
- It nudges you to eat more veggies. There’s just something about roasted vegetables that tastes SO good. And when they taste good, you eat more of them.
- It’s the perfect healthy side dish. You can add these veggies to a plate with virtually any main course or use them as the base of a healthy macro bowl. Just add rice and the protein of your choice.
A giant sheet pan of beautifully colorful roasted veggies is truly my happy place. My motto has always been to sneak in veggies at every meal, and this is definitely one of the easiest ways to do that. Instead of boiling or sautéing them individually, just roast an assortment like this!
Truth be told, the inspiration for this came from my Greek sheet pan chicken. For YEARS you guys have been requesting a recipe for just the veggies. And while I did make a few tweaks to this version, it highlights that same fresh, bright, seasonal flavor.
Just toss a few summer veggies in a simple olive oil and herb seasoning, then roast them on a sheet pan until they’re juicy and slightly blistered. The recipe is simple to make, and I’ll often enjoy these veggies on a plate with grilled salmon or grilled chicken breast. I’ve even been known to reheat a portion and top them with two poached eggs for breakfast—sooo good!
Summer Vegetables I’m Using
- Summer squash: I’m using a mix of zucchini and yellow squash, but feel free to use just one kind if you’d like.
- Cherry tomatoes: When tomatoes are in season, let’s make the most of them! I love roasting them until they’re super soft, almost jammy, and blistered. But you can always roast them to your liking.
- Bell peppers: I’m using yellow bell pepper for color variety, but any color works!
- Red onion: I love the way red onions taste after they’ve been oven-roasted. They’re always beautifully sweet!
- Seasoning: The seasoning on the veggies is a simple blend of olive oil, fresh garlic, dried oregano, dried thyme, salt, and black pepper. This gives them just enough flavor without overpowering them.
Find the printable recipe with measurements below.
How To Make Summer Roasted Vegetables
First, season the vegetables. I like adding all the veggies into a large mixing bowl for easier tossing, but you can also season everything directly on the sheet pan. Then drizzle with olive oil and add the garlic, oregano, thyme, salt, and pepper. Toss until everything is evenly coated.
Second, it’s roasting time. Spread the vegetables onto your baking sheet and roast for 25 to 30 minutes at 425°F (220°C). The veggies should be tender and caramelized around the edges, and the tomatoes should be slightly blistered.
How to enhance them for serving: You can add a sprinkle of freshly chopped basil or parsley, top with crumbled feta or goat cheese, and/or add a light drizzle of my balsamic glaze. Lots of ways to make them extra delish!
A Few Roasting Tips
- Cut the vegetables into similar-sized pieces. This ensures they roast more evenly on the sheet pan.
- Avoid overcrowding the pan. If your veggies are piled on top of each other they’ll steam rather than roast. Side note: I usually fail at this one, lol! But it really is best to use two sheet pans rather than one super crowded one.
- Broil for more caramelization. If you love a little char and extra caramelization (as I do), you can switch the oven to broil in the last minute or two. Just make sure to keep a close eye on them.
How I Use These Veggies in Meals
- For an easy, healthy dinner: I love pairing them with simple baked, grilled, or air-fried proteins! A few favorites (in addition to the grilled ones I mentioned in the intro) are baked chicken, baked salmon, air fryer chicken breast, or air fryer salmon.
- For a balanced breakfast: I’ll often serve them up alongside scrambled eggs, poached eggs, or oozy jammy soft-boiled eggs. This is my favorite way to eat more veggies and boost my breakfast fiber!
Storage Tip
Leftovers of these roasted vegetables can be stored in the fridge for 4 to 5 days. Just note that they’ll soften a bit more over time and when reheated (though I don’t mind them that way).
More Roasted Vegetables
- Roasted broccoli: Tender-crisp florets.
- Roasted sweet potatoes: A meal prep staple.
- Roasted butternut squash: A fall must-make.
- Or find more ideas in my list of side dishes!
If you try this summer roasted vegetables recipe, let me know how it turned out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Equipment
Ingredients
- 1 medium zucchini, quartered lengthwise and sliced
- 1 medium yellow squash, quartered lengthwise and sliced
- 2 large bell peppers (any color), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1 pint cherry tomatoes
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoons kosher salt
- ½ teaspoon ground black pepper
- Optional for serving: chopped fresh basil or parsley, crumbled feta or goat cheese, and/or my balsamic glaze.
Instructions
- Mix it all together. Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the zucchini, yellow squash, bell peppers, and red onion. Drizzle with the olive oil and add the garlic, oregano, thyme, salt, and pepper. Toss until everything is evenly coated.
- Roast the vegetables. Spread the vegetables onto a baking sheet. Roast for 25 to 30 minutes, or until the vegetables are tender and caramelized around the edges and the tomatoes are beginning to burst.
- Serve. Enjoy these vegetables as a side dish alongside your favorite main dish or protein. If you'd like, you can sprinkle them with freshly chopped basil or parsley, top with crumbled feta or goat cheese, and/or add a light drizzle of my balsamic glaze.
Lisa’s Tips
- If your sheet pan feels a bit too crowded, you can use two separate sheets pans.
- Storage tip: Leftovers of these roasted vegetables can be stored in the fridge for 4 to 5 days. Just note that they’ll soften a bit more over time and when reheated.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Should I Make This a Series?
I’ll admit, after I made this recipe the first thing I thought to myself was… this should be a series. I should make another one for fall, winter, and spring! Because while we typically think of roasted veggies in the cold fall and winter months, they really are great year-round. So what say you? Should I keep this going?
