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Roasted Summer Squash with Sweet Peppers and Onion
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Roasted Squash and Peppers

A simple, colorful roasted vegetable dish with tender squash, sweet bell peppers, and caramelized onions.
Course Side Dish
Cuisine American, Southern
Keyword roasted-squash-and-peppers, roasted-squash-with-peppers-and-onions
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings (may vary)
Calories 104kcal
Author Melissa Sperka

Ingredients

  • 1 large yellow squash to equal 2 cups cubed
  • 1 large zucchini to equal 2 cups cubed
  • 1 medium red onion cut into thin wedges
  • 1/2 cup sliced sweet red bell pepper
  • 1/2 cup sliced sweet orange bell pepper
  • 2 Tbsp olive oil
  • 1 Tbsp fresh thyme
  • 1 tsp garlic salt
  • 1 tsp black pepper or crushed red pepper flakes to taste
  • 1-2 tsp dry Italian seasoning

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 vegetables into a large mixing bowl. Drizzle with olive oil. Season with thyme, garlic salt, black pepper and dry Italian seasoning. Toss together, then pour into a single layer on the prepared pan.
  • Bake for 20 minutes, then stir. Bake an additional 15-20 minutes.
  • Stir again, and increase the oven temperature to 475 degrees f. Bake for an additional 5 minutes, or until the squash mixture is tender, lightly charred and golden brown.
  • Serve immediately garnished with fresh thyme.

Notes

    • 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 less of any of the vegetables, depending on the amount of servings that you need. Make sure the veggies are arranged in a single layer so they will brown and not steam while baking.

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