Summer Roasted Vegetables – A Sheet Pan Roasted Vegetables Recipe

Summer Roasted Vegetables takes your favorite garden bounty and makes the perfect side dish.  Roasting vegetables in olive oil, salt and pepper brings out incredible flavor, and the addition of cheese at the end takes it over the top. You will soon be adding this to your list of favorite side dishes. Plus, this sheet pan roasted vegetables recipe uses which ever fresh summer veggies you have on hand.

Summer Roasted Vegetable Recipe

My absolute favorite way to eat any vegetable is to roast them.  Easy Roasted Cauliflower was the very first vegetable I fell in love with, and since then, I’ve been roasting everything and anything.

The farmers’ market was coming to the end for the summer, so I stocked up on all types of vegetables. I was looking for a new recipe to use them up, so I turned to my Vegetables on the Side Cookbook.  Often times, I find a recipe that inspires me.  I may not follow it exactly but it gives me a vision.  This is exactly what happened for this Easy Roasted Summer Vegetable recipe.

Olive oil, salt and pepper is all it takes for sensational roasted vegetables, but this recipe has the addition of one more ingredient—shredded Parmesan cheese.  Adding this 10 minutes before the vegetables are done is a home-run.  Try it!

 

Ingredient List for Sheet Pan Roasted Vegetables Recipe

Olive Oil

Variety of Summer Vegetables (Bell Peppers, Onions, Zucchini, Yellow Squash, etc.)

Salt

Black Pepper

Shredded Cheese (Parmesan, Swiss, Gruyere, etc.)

How to Make Cheesy Roasted Vegetables:

Instructions:

1. Preheat oven to 450 degrees F. Spray a sheet pan with nonstick cooking spray.
2. Arrange prepared vegetables on a sheet pan; drizzle with olive oil and sprinkle with salt and pepper.
3. Bake for 30 minutes, flipping the vegetables half way.
4. Add shredded Parmesan cheese, and return to the oven for an additional 10 minutes or until golden brown.

For the full ingredient amounts and recipe steps for Summer Roasted Vegetables, scroll to the recipe card at the bottom of this post.

Notes About Easy Roasted Vegetables:

• This is a summer vegetable recipe which means you can use up whatever you have—squash (zucchini, yellow, patty-pan), onions (red, white, green), peppers (green, red, yellow), tomatoes (cut in wedges), etc.  Use your favorites.
• The addition of fresh herbs, like fresh oregano and thyme, would be yummy; add them with the cheese.
• I have a metal 9 x 13 inch pan that I dedicate to roasting vegetables, but a big sheet pan like these would also be perfect or stoneware also roasts delicious summer vegetables.
• Summer vegetable bake can be modified for as little or as much that you need to feed your family.  Add more vegetables if needed or use less if you cooking for one.
• Try swapping in a different cheese in these summer roasted vegetables.  Try Gruyere or Fontina cheese.

What temperature do I roast vegetables in the oven?

I find the best temperature for roasting vegetables is between 425 and 450 degrees F.  At this temperature, the vegetables will cook between 30 to 45 minutes depending on the texture you prefer of the roasted vegetables. The vegetables will also get golden brown on the outside which adds more flavor.

Summer Vegetable Recipes:

Pan Fried Zucchini

Cheesy Squash Casserole

Creole Summer Squash

Old Fashioned Stewed Tomatoes

Spicy Roasted Zucchini

Kentucky Summer Squash Casserole

Stuffed Peppers

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