Roasted Summer Vegetables are the easiest side dish of the season and can be served as a simple side, or added to several other dishes to add color, flavor, texture, and nutrients.
Print Recipe
5 from 5 votes

Roasted Summer Vegetables

Roasted Summer Vegetables are a super easy side dish and can be served as a simple side, or added to enhance several other dishes. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Total Cost: $4.85 recipe / $1.27 serving
Servings: 4


  • 2 zucchini (about 1.25 lbs.) $1.22
  • 1 yellow squash (about 0.5 lbs.) $0.48
  • 1 small red onion (about 0.5 lbs.) $0.70
  • 1 red bell pepper $1.79
  • 2 Tbsp olive oil $0.26
  • 1 tsp dried basil $0.10
  • salt and pepper to taste $0.05
  • 1/4 cup chopped fresh parsley (optional) $0.25


  • Preheat the oven to 400ºF. Wash and chop the vegetables into approximately 1-inch pieces. 
  • Spread the vegetables out over a large baking sheet (or two, if needed) so they're in a single layer and not piled on top of one another. Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper. Toss the vegetables until they're evenly coated in oil and spices.
  • Roast the vegetables for 30-40 minutes, stirring once or twice (every 15-20 minutes or so), until the vegetables are soft and browned on the edges. Taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped parsley over top just before serving.


You can use any mix of vegetables you like, and in any quantity. Just be sure not to overcrowd the vegetables on the baking sheet.