Roasted Summer Squash with Sweet Peppers and Onion brings simple elegance to the table. The ingredients in this dish can easily adapted to your taste, and roasting brings out the natural sweetness. It turns fresh vegetables into a bonefide feast.
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. It’s the sort of simple side dish my Mom would make with the farmstand goodness my Dad grew in our garden. It doesn’t get any more organic than that, and it’s not only tasty but so good for you, too.
Dining Out And A Chef’s Quality Dish
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. 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.
- Serve this dish as the complementary side to any of your favorite grilled entrees or main dish casseroles.
- You may also enjoy these Roasted Garden Vegetables and sweet Roasted Beets from A Family Feast.
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Helpful Kitchen Items:
Roasted Summer Squash with Sweet Peppers and Onion
Servings: 4
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.
Notes
This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking.
Tried this recipe?Mention @melissassk or tag #melissassk!
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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UBERMOUTH says
Thanks for the recipe. That looks absolutely delish!
Melissa says
You’re welcome, enjoy!
Didi says
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
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
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
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
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
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
Wonderful, I love making this simple dish, too. I’m happy you enjoyed this!
Cindy says
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
Hi Cindy, that makes me happy. Sometimes simplicity is the best way to go. Thanks!
Hello all! says
My bf introduced me to this years ago. We add mushrooms or slightly cooked potato pieces often. Add garlic powder for more flavor. Also, easy to put in tin foil on the grill for a bbq.
Melissa says
I love thst this simple dish can be personalized with whatever you have on hand. All wonderful additions!