Roasted Squash and Peppers

This easy Roasted Squash and Peppers with Onions recipe delivers simple elegance with minimal effort. It’s endlessly customizable, swap in your favorite vegetables or adjust the seasonings to suit your taste. Roasting fresh vegetables enhances their natural sweetness and creates rich, caramelized flavor, transforming everyday ingredients into a vibrant, satisfying side dish.

Ingredients to Make Roasted Squash and Peppers Recipe

This roasted squash, zucchini, bell peppers, and onions recipe is simplicity at its finest—the perfect side dish for any meal. Featuring colorful cubes of tender squash, fresh zucchini, sweet bell peppers, and red onion, these vegetables are lightly tossed in olive oil and roasted to golden perfection with just a touch of salt and pepper. The result is a vibrant, flavorful medley with caramelized edges and a naturally sweet, savory taste. Elegant yet easy, this healthy side dish brings a beautiful pop of color to your table while delivering wholesome, feel-good flavor everyone will love.

Key ingredients you’ll need to make easy Roasted Squash and Peppers: (Scroll down for the full printable recipe card and quantities.)

• Squash – One large yellow squash (summer squash) to equal around 2 cups when cubed.
• Zucchini – One large zucchini to equal 2 cups of cubed zucchini adds another dimension to the flavor.
• Peppers – Red bell pepper and orange bell peppers for sweetness.
• Onion – One medium red onion complements the peppers.
• Oil – Olive oil or vegetable oil for roasting.
• Seasonings – Garlic salt and black pepper to amp up the flavor. Dry Italian seasoning for a hint of herbs.
• Herbs– Fresh thyme adds a fresh flavor.

How to Make the Roasted Squash and Peppers Recipe

Serve this simple vegetarian dish as the complementary side to any of your favorite grilling entrees or main dish casseroles.

• Heat Oven and Prepare Pan – Preheat the oven to 450 degrees f. Spray a baking sheet liberally with cooking spray.
• Prep the Vegetables – Cut the yellow squash and zucchini into 1/2-inch thick pieces. Thinly slice the onion and cut the peppers into strips.
• Drizzle with Oil and Seasonings – Drizzle veggies with olive oil, and season with thyme, salt and pepper. Stir to coat.
• Transfer to the Prepared Pan – Pour into a single layer on pan.
• Oven – Bake per the recipe stopping to stir halfway through baking.
• Broil – Increase the oven to broil to char at the end of baking until the squash mixture is lightly charred and golden brown.
• Serve – Serve immediately garnished with fresh thyme.

Kitchen Equipment You’ll Need to Make Roasted Squash, Peppers and Onion

• One extra large sheet pan or two medium size pans. The vegetables will roast and brown better in a single layer so go bigger rather than smaller.
• Sharp knife and chopping board to prep the vegetables.
• Measuring cups and spoons for the seasonings and oil.
• Large mixing bowl and spoon for stirring everything together. You can also opt to skip the bowl and mix everything together on the pan.

Recipe Variations and Substitutions

• Potatoes – You can add quartered potatoes to this recipe. When doing so, keep in mind the size as potatoes will take longer to bake. Place them onto the pan first and allow them to bake for 5-10 minutes, then add the remaining ingredients.
• Other Vegetables – You may opt to add fresh asparagus, mushrooms, green bell peppers or poblano peppers for spice or create your own combination using your favorite veggies.
• Herbs – You can garnish using fresh oregano, chives, rosemary or parsley.
• Garlic – You could add whole cloves garlic to the mix for sweetness or use plain table salt and garlic powder in place of garlic salt.
• Spices – You can add crushed red pepper flakes for a spicier version.
• Adjust the Servings – You can easily adjust the amount of vegetables for this healthy squash recipe adding more or using less of any of the veggies, depending on the amount of servings that you need.

Storage and Leftovers

• How to Repurpose Leftovers – We love turning this roasted squash and peppers into a vegetarian pizza for a round two meal. To do so, arrange them on top of a pizza crust,  drizzle with pizza sauce and plenty of shredded mozzarella cheese for a roasted vegetable pizza.
• Leftovers – Store Roasted Squash and Peppers in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single servings in the microwave, on the stove in a skillet or on a sheet pan in the oven. For the oven, arrange in a single layer in a preheated 350°F oven roasting for 10-15 minutes or just until heated through.
• Freezing – You can freeze leftovers for up to 1 month. Thaw in the fridge and reheat just before serving.

More Southern Style Roasted Vegetables to Make

• Garlic Parmesan Roasted Vegetables are perfectly seasoned.
• Easy Roasted Mexican Corn is as flavorful as the colors are vibrant.
• Roasted Panko Parmesan Broccoli goes with so many meals you’ll love it.
• Roasted Parmesan Rosemary Potatoes bake crisp and golden.
• Roasted Butternut Squash is drizzled with a sage honey butter that’s next level.
• You may also enjoy this simple recipe for Roasted Garden Vegetables.
• Oven Roasted Asparagus is drizzled with a balsamic reduction for the finish.
• You might also like to try this recipe for sweet Roasted Beets from A Family Feast.

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Helpful Kitchen Items:

• Sheet Pan
• Cutting Board
• Olive Oil Dispenser
• Kitchen Utensils