Roasted Summer Squash with Sweet Peppers and Onion recipe 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 bonafide feast.
Easy Roasted Summer Squash with Sweet Peppers and Onion Recipe
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. I really love this simple elegant side dish featuring a brilliant display of color in the squash, bell peppers and red onion.
How to Make the Best Roasted Summer Squash with Sweet Peppers and Onions
Serve this simple vegetarian dish as the complementary side to any of your favorite grilling entrees or main dish casseroles.
- Ingredients you'll need to make Roasted Summer Squash with Peppers and Onions: One large yellow squash and one large zucchini, one red onion, red bell pepper and orange bell pepper, olive oil, garlic salt, thyme and black pepper.
- Kitchen gadgets you'll need: One large sheet pan or two medium size pans, a sharp knife and chopping board, measuring cups and spoons, a mixing bowl and a large spoon for stirring everything together. You can also opt to skip the bowl and mix everything together on the pan.
- You can easily adjust the amount of vegetables for this simple recipe adding more or using less depending on the amount of servings that you need.
- 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 then add the remaining ingredients.
- Store leftovers chilled in the refrigerator for up to 3 days.
- I love turning these vegetables into a pizza toppr 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.
More Southern Style Roasted Vegetables to Make
This simple recipe is one that I seem to return to over and over again. It rotates regularly on our menu and it celebrates the "fresh from the garden" flavors we love. More easy roasted vegetable recipes you may also like 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:
Roasted Summer Squash with Sweet Peppers and Onion
- 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 tablespoon olive oil
- 1 tablespoon fresh thyme
- ¾-1 teaspoon garlic salt
- black pepper to taste
- 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.
This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking.
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