Summer Harvest Oven-Roasted Vegetables

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  If you’re looking for a quick and healthy side dish, then you will love these Summer Harvest Oven-Roasted Vegetables. They’re so easy to put together and taste amazing. There’s nothing quite like roasted summer vegetables in my opinion. You could even put theses on kabobs and grill them if you wanted too and feel free to substitute any other vegetables and seasonings that you like to fit your family’s tastes. These Summer Harvest Oven-Roasted Vegetables would pair great with these Grilled BBQ Bacon Wrapped Chicken.

  I love recipes that use fresh summer vegetables and if you do too, then be sure to check out the links below for many more recipes including my round up of 52 Recipes Using Garden Produce.

Need more Summer Harvest Recipes?

52 Recipes Using Garden Produce

Cheesy Zucchini Rice

Oven-Roasted Cherry Tomato Sauce

Zucchini Fritters

Want to make this recipe a complete summer meal?

Try my recipe for Grilled BBQ Bacon Wrapped Chicken and add a side of Instant Pot Dill Pickle Salad.

Nutrition

Calories

489 cal

Fat

54 g

Carbs

2 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Summer Harvest Oven-Roasted Vegetables

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Ingredients

• 1 zucchini, halved and sliced into 1-inch pieces
• 1 summer squash, halved and sliced into 1-inch pieces
• 1 red bell pepper, sliced and cut into 1-inch pieces
• 1 (16 ounce) package mushrooms, cleaned
• 1 red onion, sliced and cut into 1-inch pieces
• ¼ cup olive oil
• ½ teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon dried oregano

Instructions

1. Preheat oven to 400 degrees.
2. Cover baking sheet with aluminum foil for easier clean-up. Spray with non-stick cooking spray. Place vegetables on baking sheet.
3. Pour olive oil over the vegetables. Lightly toss the vegetables to evenly coat. Sprinkle with dry seasonings.
4. Bake for 20 to 30 minutes based on your preference for tenderness.

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https://www.gracefullittlehoneybee.com/summer-harvest-oven-roasted-vegetables/

Summer Harvest Oven-Roasted Vegetables

Ingredients

1 zucchini, halved and sliced into 1-inch pieces
1 summer squash, halved and sliced into 1-inch pieces
1 red bell pepper, sliced and cut into 1-inch pieces
1 (16 ounce) package mushrooms, cleaned
1 red onion, sliced and cut into 1-inch pieces
¼ cup olive oil
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon dried oregano

1. Preheat oven to 400 degrees.
2. Cover baking sheet with aluminum foil for easier clean-up. Spray with non-stick cooking spray. Place vegetables on baking sheet.
3. Pour olive oil over the vegetables. Lightly toss the vegetables to evenly coat. Sprinkle with dry seasonings.
4. Bake for 20 to 30 minutes based on your preference for tenderness.

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