Summer Roasted Vegetables – A Sheet Pan Roasted Vegetables Recipe

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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!

 

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 Parmesan cheese at the end takes it over the top. You will soon be adding this to your list of favorite side dishes. 

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

Follow these easy instructions for how to fry zucchini slices.

Cheesy Squash Casserole

Cheesy Summer Squash and Zucchini Casserole is a great use of all of the summer garden bounty. This easy cheesy squash casserole has a buttery, crunchy top and a cheesy filling. Y

Creole Summer Squash

Stewed Summer Squash and Tomatoes is a light side dish that can be served along the meat of your choice or eaten alone for a vegetarian option.  A base of onions, tomatoes and peppers compliment zucchini and yellow squash, and it's made in one skillet, making kitchen clean-up a cinch. 

Old Fashioned Stewed Tomatoes

Old Fashioned Stewed Tomatoes are a treat for your taste buds.  Sweet garden tomatoes are cooked slowly with onions, green peppers and butter to form a rich sauce which is soaked up with chunks of bread.  This is the perfect accompaniment for any summer meal. 

Spicy Roasted Zucchini

Spicy Roasted Zucchini is a recipe for baked zucchini slices with the perfect amount of spice. Serve along any dish for the perfect side. The gentle spice of this Spicy Roasted Zucchini makes it a perfect side dish for any meal, especially when you need a dish using easy ingredients.

Kentucky Summer Squash Casserole

Kentucky Southern Squash Casserole is the perfect way to turn those yellow squash into a family friendly side dish. Starring butter crackers, cream of chicken soup, and cheese, this recipe perfectly combines flavor and texture, and this dish will soon become a summer staple.

Stuffed Peppers

Old Fashioned Stuffed Bell Peppers is a simple stuffed pepper recipe with cooked rice and ground beef.  With only five ingredients, including a simple sauce of tomato sauce, this basic recipe is anything but simple in flavor. 

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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 Parmesan cheese at the end takes it over the top. You will soon be adding this to your list of favorite side dishes. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: Easy Roasted Vegetables, Roasted Summer Vegetables, Summer Roasted Vegetables
Servings: 6 people
Calories: 141kcal
Author: Barbara

Ingredients

  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 small zucchini, sliced into rounds or half moons
  • 2 small yellow squash, sliced into rounds or half moons
  • 1 medium onion, diced
  • 2 medium peppers, seeded and cut into chunks
  • 1/2 cup shredded Parmesan

Instructions

  • Preheat oven to 450 degrees F. Spray a sheet pan with non stick cooking spray.
  • Prepare vegetables by washing, drying and cutting into desired chunks.
    Summer Roasted Vegetables - A Sheet Pan Roasted Vegetables Recipe
  • Arrange vegetable on a sheet pan, and drizzle with olive oil and sprinkle with salt and pepper.
    Summer Roasted Vegetables - A Sheet Pan Roasted Vegetables Recipe
  • Bake for 30 minutes, flipping half way through; sprinkle with cheese and bake for an additional 10 minutes or until golden brown.
    Summer Roasted Vegetables - A Sheet Pan Roasted Vegetables Recipe

Notes

  • 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 vegetables like fresh oregano and thyme would be yummy; add them with the cheese.
  • I have a metal 9x13 inch pan that I dedicate to roasting vegetables, but a big sheet pan 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.
  • Looking for some more vegetable recipes? Try Kentucky Summer Squash Casserole, Easy Pan Fried Zucchini, Cheesy Squash Casserole and Spicy Roasted Zucchini. 

Nutrition

Calories: 141kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 333mg | Potassium: 310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 47mg | Calcium: 119mg | Iron: 1mg

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