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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 minutes
Cook Time40 minutes
Total Time50 minutes
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. 
  • The nutritional information below is auto-calculated and can vary depending on the products used.

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