Roasted Summer Vegetables

Roasted Summer Vegetables


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This dish is a rainbow of roasted vegetables! This super healthy and extremely tasty side dish is a good way to take advantage of all the vegetables that are available during the summer! Add your favorite summer vegetables to this dish to make it personal!

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

6 servings


  • 2 C. broccoli florets
  • 2 C. cremini mushrooms
  • 2 C. chopped butternut squash
  • 1 zucchini, sliced and quartered
  • 1 yellow squash, sliced and quartered
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 2 Tbs. oil
  • 2 Tbs. balsamic vinegar
  • 4 cloves garlic, minced
  • 1 1/2 tsp. dried thyme
  • salt and pepper, to taste

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Heat the oven to 425 degrees and lightly grease a baking sheet. In a single layer, arrange the broccoli, mushrooms, squashes, zucchini, pepper, and onion on the sheet. Drizzle with the oil and balsamic vinegar and sprinkle with the garlic and thyme. Season with salt and pepper. Bake for 12-15 minutes.

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