Summer Roasted Vegetables (Sheet Pan Recipe)

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I've been making these summer roasted vegetables nonstop. It cooks in one sheet pan and are perfect for an easy and healthy meal prep!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: roasted vegetables, Summer roasted vegetables

Servings: servings

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.

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.

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.