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.

How to Make Summer Harvest Oven-Roasted Vegetables:

Preheat oven to 400 degrees.

Cover baking sheet with aluminum foil for easier clean-up. Spray with non-stick cooking spray. Place vegetables on baking sheet.

Pour olive oil over the vegetables. Lightly toss the vegetables to evenly coat. Sprinkle with dry seasonings.

Bake for 20 to 30 minutes based on your preference for tenderness.

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.

Need more Summer Harvest Recipes?

52 Recipes Using Garden Produce
Cheesy Zucchini Rice
Oven-Roasted Cherry Tomato Sauce
Zucchini Fritters

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Print Recipe

Summer Harvest Oven-Roasted Vegetables

Try these delicious Summer Harvest Oven-Roasted Vegetables.

Prep Time10 mins

Cook Time25 mins

Course: Side Dish

Cuisine: American

Keyword: Oven Roasted Vegetables

Servings: 4

Calories: 182kcal

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

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

Nutrition

Calories: 182kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 595mg | Potassium: 720mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1127IU | Vitamin C: 60mg | Calcium: 29mg | Iron: 1mg