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Summer Roasted Vegetables

These sweet Summer Roasted Vegetables are an amazing healthy side dish to make for your family. Loaded with fresh summer veggies and done in 20 minutes!

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

The Best Summer Roasted Veggies Recipe

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! ?

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Summer Roasted Vegetables

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: About 4 Servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Description

These sweet Summer Roasted Vegetables are an amazing healthy side dish to make for your family. Loaded with fresh summer veggies and done in 20 minutes!

Scale

Ingredients

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

Instructions

  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.

Keywords: roasted veggies recipe, oven roasted vegetables, roasted vegetables in the oven, roasted vegetables recipe, roasted vegetables how to, best roasted vegetables, vegetable side dish, veggie side dish, healthy side dish

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26 Responses
  1. Cookingfromyourheart.com

    I made my recipe awhile back and posted it on my website and Twitter, it’s delicious! My recipes was done on the stove! 

  2. Rita

    We call this Callabacitas at our house. We make it as a side dish for Mexican or Puerto Rican food. I add a jalapeno to it to. I have never used the oven. We do it up in a cast iron frying pan on the stove with olive oil.

  3. Amanda

    I LOVE this dish – I found it last year and fell in love. I use 1-2 bulbs of fresh garlic instead of minced and occasionally I add chopped okra. I get it fresh from my dad’s garden and it goes well with these veggies (okra can sometimes make a dish slimey – but that wasn’t my experience with this). So good!!! Thanks Amanda (love your name – ha!)

  4. Debbie

    Found you on Pinterest. This looks amazing and so easy and wow can’t believe I never thought to do this. Thanks for sharing!

  5. Dawn Moore

    I made this recipe for a cook out we had on Easter, everyone loved it!! I didn’t have any left overs to bring home!! Thanks for sharing your recipes!!

  6. 4mahmood

    thanks mandy….( please don’t mind if i say you Mandy ..please let me say that) i love your couple and site and …..following recipe …

  7. RANDINGOO

    Thanks so much,it’s a keeper! It’s -30 celius here in Canada today, needed a cherry vegie! I found your blog a few days ago while searching for rag quilts, I LOVE yours!

  8. Shantell N.

    I loved this! Even my husband, who’s not the biggest fan of veggies in general, complimented on it. I also tried your Chicken Enchiladas (*delish*) and the Creamy Tomato pasta w/ the Montreal Steak-Seasoned Chicken. They’ve all made it to the recipe book! Thanks!

  9. Amanda SC

    I LOOOOOOOVE this recipe – super easy and delish…I added okra to it tonight in addition to the other veggies and its great that way too!

  10. Amanda S.

    I’ve been making this for several years… one small difference — we add balsamic vinegar too. And sometimes cremini mushrooms. Or whatever other veggies we have on hand. YUM. Thanks for reminding me of this dish — we haven’t had it in a while!!

  11. Brooke

    Wow Amanda, this looks delicious! I’ll have to give it a go this week. Thanks so much for the tip on freezing vegetables. I didn’t realize you could just put them straight into the freezer. I have avoided it because I thought you had to blanch them first.

    Please never stop your recipes coming, they are just too inspiring.

  12. Ma

    I do the same thing, but with sliced sweet potatoes, rutabaga, brocolli or asparagus, red onion, mushrooms! The sweet potatoes and rutabaga make it awesome!

  13. kelly @ Dare to be Domestic

    YUM, YUM, YUM! I love it! I also love the new layout/header girl! Your stuff is always SO cute! Keep up the great work!

    Word about kayaking – completely off topic here but we went again for the third time this season and the water was really low. Needless to say I’m one pooped puppy. We were on the creek here locally from 12 noon until 6:00 pm!!! BUT it was tons o’ fun! I hope you guys are having a blast doing the same!

    We also drove by NACK on our way to vacation in Maryland – it was a new route we never took so it was great to actually SEE the place and know where it was. We might have to check that out soon! ox

  14. PatriciaD

    YUM, this looks absolutely delicious and I love that you can use frozen because that means you can have it in the winter, too when we’re so starved for fresh veggies. I’m gonna try it.

  15. ? Ellen ?

    Amanda … I’ve enjoyed your blog for its diversity of ideas and wonderful recipes, along with your stunning photography! I’m grilling some chicken breasts tonight, and this recipe sounds to be perfect as an accompaniment. I’m off to get the requisite veggies, as well as storage containers to organize my freezer … winter is just a few months away, which is hard to fathom in this 100-degree summer heat! Thanks again for sharing this yumminess.

  16. Billie Parrott

    Thanks, Amanda. That looks wonderful, and I always love the way
    vegetables taste when roasted. Ir really brings out the sweetness.
    I’m planning to put a chicken on the grill rotisserie tonight, and I
    think this looks like the perfect side to go with it.

  17. Niki

    I’ve never thought about freezing red onions before, but since I can never use a whole one before it goes bad I am going to start! Dish looks great – YUM! Might just try it tonight!

  18. bonnie

    This sounds delicious. Here is a different way to prepare a cold summer salad which is good with a variety of veggies.
    1/2 c. corn kernels (can be fresh cut off cob, canned/drained, or frozen)
    1 small can MexiCorn
    1/2 c. diced cucumbers
    1/2 c. diced tomatoes
    1/2 c. diced red onion
    2-3 tablespoon Italian dressing

    Mix vegetables in bowl. Add Italian dressing to coat and stir. Refrigerate and serve cool. Very refreshing and colorful!

    1. Kweta

      Wow…this looks wonderful too! Can’t wait to try it. Just got a bunch of zucchini and can’t wait to use it with this recipe. Kweta

  19. Leigh Anne@Your Homebased Mom

    Amanda, I have enjoyed your blog for a while now. I have tried several of your recipes and enjoyed the ones I have made. I am helping a friend with her son’s wedding rehearsal dinner in a few weeks and think we will use this recipe – yum! I am also a font junkie so have downloaded many, many fonts off your site. I do have one question – I am wondering what plugin you use on your blog for the Print Recipe I have been looking for one for my blog – thanks for your help!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. Meet our Boston Terriers. Take a tour of our house. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.

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