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Sweet, Summer Roasted Vegetables

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Sweet Summer Roasted Vegetables

This is one of my all-time favorite side dishes. It’s colorful and sweet and really easy to put together. Some nights I don’t have a whole lot of time to put too much thought into a side dish, so it’s nice to have these vegetables on hand and know I can just throw them together. The colors look great on a plate and the vegetables complement everything from fish, chicken, to steak. Plus.. they’re delicious! :)

Sweet Summer Roasted Vegetables

Start with equal parts of diced zucchini, bell pepper, red onion, and corn kernels.

You can cut the corn fresh off the cob, or use frozen kernels like I have here. In fact, one of the reasons why I love this recipe so much is because you can use all frozen vegetables. I have so much zucchini in my garden this year, I have been picking it as it gets ready, dicing it, and keeping it in the freezer for when I need it. Same with the bell peppers. And the red onion, I almost never use an entire onion all at once, so I just dice it all at the same time and freeze the leftovers. I use a mandolin and cut-proof glove to dice my vegetables. Makes the task quick and easy. When I get ready to use them, I just pull my ziploc bags out of the freezer and mix everything together. No thawing necessary. Turns out great and it’s so nice to have them on hand!

Sweet Summer Roasted Vegetables

For two people, I go with a 1/3 cup of each vegetable.

Your choice of color on the bell pepper, btw. I like red because then I have something red, yellow, green and purple on the plate. :)

Add some minced garlic while you’re at it…

Sweet Summer Roasted Vegetables

Plenty of kosher salt and freshly ground pepper

Sweet Summer Roasted Vegetables

And just enough olive oil to coat. Stir gently to mix everything together.

Sweet Summer Roasted Vegetables

Throw everything in a baking dish- one that’s big enough to arrange the vegetables in mostly a single layer. This is an 8×8 dish here.

Roast the vegetables at 400 degrees for 15-20 mins.

Sweet Summer Roasted Vegetables

And serve! The sweetness of the corn & bell pepper and the freshness of the red onion really make this side dish shine.

Try it this week with our favorite salmon recipe! ?

Sweet, Summer Roasted Vegetables

Ingredients:

  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup corn kernals (fresh or frozen)
  • 2-3 cloves garlic, minced
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Stir all ingredients to combine and coat well with olive oil.
  3. Spread evenly in a single layer on a baking sheet and roast for 15-20 minutes.