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 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