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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
Author Melissa Sperka


  • 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


  • 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.


This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking.