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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Roasted Summer Squash with Sweet Peppers and Onion
Servings: 4
Calories: 104kcal
Ingredients
- 1 large yellow squash [to equal 2 cups cubed]
- 1 large zucchini [to equal 2 cups cubed]
- 1 medium red onion
- ½ cup sliced sweet red bell pepper
- ½ cup sliced sweet orange bell pepper
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme
- ¾-1 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 ½ inch thick pieces. Thinly slice the onion and cut the peppers into strips.
- Place all of the vegetables into a medium size mixing bowl. Drizzle with olive oil. Season with thyme, salt and pepper. Mix well, pour into a single layer on pan.
- Bake for 20 minutes, then stir. Bake an additional 15 minutes. Stir and increase the oven temperature to 475°F. Bake for an additional 5 minutes, or until lightly charred and golden.
- Serve immediately.
Notes
This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking.
Nutrition
Serving: 1serving | Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 444mg | Potassium: 398mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1538IU | Vitamin C: 73mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
>