Recipe Box, Side Dishes

Roasted Summer Veggies

I love this time of year. The weather is perfect, flowers are blooming, and (my favorite part) the local produce stands are all set up. There’s just something about getting your fruits and veggies from the outdoor markets!

I live for summer vegetables this time of year. Sometimes the most simple of recipes turn out to be the best, and these roasted summer vegetables are just that. Drizzled with olive oil, seasoned with just a pinch of salt and pepper, and roasted to perfection. So simple, yet so elegant at the same time. Serve them with some roasted chicken for an easy weeknight meal or with a grilled steak for a weekend dinner party. So versatile and sure to please any crowd in any setting.


So head to your local produce stand, grab your favorite veggies (and maybe one you’ve never tried before), and mix up this simple, delicious side dish to compliment any meal. You and your family will love it!




Roasted Summer Veggies

  • Servings: 4
  • Difficulty: easy
  • Print


• 1 bunch Purple asparagus

• 2 Zucchini squash chopped

• 2 Yellow squash chopped

• 2 cloves garlic chopped

• Olive oil

• Salt

• Pepper


Preheat oven to 400° F. Lay your veggies on a large baking sheet. Drizzle with olive oil. Lightly toss to coat them. Sprinkle with salt and pepper. Place in oven until tender, about 15 to 20 minutes.

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