Roasted Summer Squash With Sweet Peppers And Onion – I really love this simple elegant side dish featuring a brilliant display of color in the squash, bell peppers and onions. I recently had dinner at a high brow local eatery here in town, and they served roasted squash as one of their premium side dishes. I ordered it, expecting something really magnificent, and when my dinner arrived, I was a little taken aback by the Chef’s approach to this dish.

Don’t misunderstand me, it wasn’t bad, it was pure simplicity. Cubes of squash and zucchini, lightly roasted until golden and barely touched with a sprinkle of salt and pepper. I roast vegetables like this all of the time at home, and it never occurred to me that this basic approach was something people pay top dollar to enjoy. So, I wanted to share with you my take on a roasted vegetable medley that rotates regularly through my kitchen and celebrates the “fresh from the garden” flavors of the vegetables.

Ingredients you’ll need:
1 large yellow squash [about 2 cups]
1 large zucchini squash [about 2 cups]
1 medium purple onion
1/2 cup sliced sweet red pepper
1/2 cup sliced sweet orange pepper
2 Tbsp olive oil
1 Tbsp fresh thyme
3/4-1 tsp garlic salt
black pepper to taste

Directions:
Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray. Cut the yellow squash and zucchini into 1/2 inch thick pieces. Thinly slice the onion and cut the peppers into strips. Place all of the veggies into a medium size mixing bowl.

Drizzle the veggies add 2 tablespoons of olive oil. Next, sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well. Spread the vegetables on the prepared baking sheet. It’s important to try and arrange the vegetables with as little overlapping as possible, so, they’ll roast evenly.

Place the pan into the oven and bake for 20 minutes, then stir. In the first 20 minutes, the vegetables will release a lot of moisture. Bake for another 15 minutes, and stir again. Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden. Yield: 4 servings

Cook’s note:

This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking.

5 from 1 vote

Roasted Summer Squash With Sweet Peppers And Onion

Servings 4

Author Melissa Sperka

Ingredients

1 large yellow squash [about 2 cups]
1 large zucchini squash [about 2 cups]
1 medium purple onion
1/2 cup sliced sweet red pepper
1/2 cup sliced sweet orange pepper
2 Tbsp olive oil
1 Tbsp fresh thyme
3/4-1 tsp garlic salt
black pepper to taste

Instructions

Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
Cut the yellow squash and zucchini into 1/2 inch thick pieces.
Thinly slice the onion and cut the peppers into strips.
Place all of the veggies into a medium size mixing bowl.
Drizzle the veggies add 2 tablespoons of olive oil.
Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
Spread the vegetables in a single layer on the prepared baking sheet.
Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
Bake for another 15 minutes,, then stir again.
Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.
Serve hot.

Recipe Notes

This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking.

Comments

UBERMOUTH says
July 24, 2012 at 8:12 pm
Thanks for the recipe. That looks absolutely delish!
Melissa says
July 24, 2012 at 9:15 pm
You’re welcome, enjoy!
Didi says
July 26, 2012 at 1:53 am
Love, love, love the veggies…
One of the major reasons I rarely if ever go out to eat my “sissy”…
I can and usually do, do better in flavor and style!! Why pay triple fold when I can and do better at home?
Only thing missing is the “someone cleaning up”!! Must, must figure out a way around this I say!! 😉
Beautiful recipe!!!
Melissa says
July 26, 2012 at 2:16 am
I know Didi, right? The dish washing is a bummer, but, hey, that’s the way it goes! Sending love to you, Sissy!!
Woodrow says
July 26, 2012 at 6:52 pm
Wonderful dish, Melissa. I’ve made a similar one that calls for fresh parsley, but I started using dried because the fresh would burn. Does your fresh thyme not burn? (BTW, I continue to enjoy your recipes on justapinch.com).
Woodrow says
July 26, 2012 at 6:56 pm
Great recipe, Melissa. I have made a similar dish using fresh Italian parsley, but it would burn so I began using the dried version. Does your fresh thyme not burn? BTW, I continue to enjoy your recipes on justapinch.com.
Melissa says
July 26, 2012 at 11:41 pm
Wonderful to hear from a JAP friend! I’ve never had a problem with the thyme burning…if you like you could add it midway through cooking or simply lay a couple of whole sprigs on top. 🙂
Ruth GB says
July 13, 2017 at 8:47 am
Thank you! I made a few more modifications (eg, I don’t eat onions, lower heat etc). But your recipe and explaination gave me the base to start on. Had a delicious lunch and house smelled yummy. Very grateful!! Thanks. I’ll be making it again and again
- Melissa says
  July 13, 2017 at 9:06 am
  Wonderful, I love making this simple dish, too. I’m happy you enjoyed this!
Cindy says
May 26, 2018 at 4:12 pm

I tell ya what;… this recipe is so delicious and easy, that I’ve made it twice already, and of coarse I’m cooking it tonight with Tuna steaks, for Memorial Day weekend.
Thank you Melissa! I love this recipe!♡♡
- Melissa says
  May 26, 2018 at 4:33 pm
  Hi Cindy, that makes me happy. Sometimes simplicity is the best way to go. Thanks!

Roasted Summer Squash With Sweet Peppers And Onion

Roasted Summer Squash With Sweet Peppers And Onion

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