Summer Roasted Vegetables

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.

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!

How to Make Cheesy Roasted Vegetables:

Instructions:

1. Preheat oven to 450 degrees F.
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 recipe for Summer Roasted Vegetables, scroll to 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.

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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Summer Roasted Vegetables

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

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. 

Course: Side Dish

Cuisine: American

Keyword: Easy Roasted Vegetables, Roasted Summer Vegetables, Summer Roasted Vegetables

Servings: 6 people

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

1. Preheat oven to 450 degrees F.

2. Prepare vegetables by washing, drying and cutting into desired chunks.

3. Arrange vegetable on a sheet pan, and drizzle with olive oil and sprinkle with salt and pepper.

4. Bake for 30 minutes, flipping half way through; sprinkle with cheese and bake for an additional 10 minutes or until golden brown.

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.