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Roasted Summer Squash With Sweet Peppers And Onion

Roasted Summer Squash with Sweet Peppers and Onion

Course Side Dish
Cuisine American
Keyword roasted-squash-with-sweet-peppers-and-onion, summer-squash
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 104kcal
Author Melissa Sperka


  • 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


  • 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