Roasted Thanksgiving Veggie Mix

Roasted Thanksgiving Veggie Mix


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Add a new side dish to your veggie menu of green beans and corn. Try out this recipe for roasted veggies, which include a mix of summer squash, onions, and sweet peppers.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

4-6 servings


  • 2 C. yellow squash
  • 2 C. zucchini squash
  • 1 purple onion
  • 1/2 C. sweet red pepper, sliced
  • 1/2 C. sweet orange pepper, sliced
  • 2 T. olive oil
  • 3/4 tsp. garlic salt
  • black pepper to taste

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Preheat the oven to 450 degrees Fahrenheit. Spray a baking sheet liberally with cooking spray.
Cut the yellow squash and zucchini into 1/2 inch thick pieces.
Thinly slice the onion and cut the peppers into strips.
Place all of the vegetables into a medium size mixing bowl.
Drizzle the vegetables with two tablespoons of olive oil.
Sprinkle with the seasonings, and add garlic salt and freshly ground black pepper to taste. Mix well.
Spread the vegetables in a single layer on the prepared baking sheet.
Place the pan into the oven and bake for 20 minutes. Stir.
Bake for another 15 minutes, then stir again.
Increase the oven temperature to 475 degrees, and bake for an additional five minutes, or until golden.
Serve hot.

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