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Perfect Roasted Vegetables (Spring/Summer)

Perfect Roasted Vegetables (Spring/Summer)

45 MIN

You won’t find a more versatile side dish or make ahead meal prep recipe than roasted vegetables. They shine on their own but can also transform salads, pastas, tacos, bowls, and wraps into something totally satisfying. This recipe is for spring and summer produce, like zucchini and bell peppers.

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 10 oz button mushrooms
  • 1 zucchini
  • 1 yellow squash
  • 1 red onion
  • 3-4 whole garlic cloves
  • 2-3 T olive oil
  • Fine sea salt
  • Black pepper

Preheat oven to 450 degrees. Line a baking sheet with parchment.

Cut vegetables into equal size pieces. Toss them together in a large bowl. Drizzle in olive oil, toss with your hands, then transfer to the prepared baking sheet, spreading vegetables in a single layer.

Grab a good pinch of salt and, holding your hand about a foot above the pan, sprinkle the salt evenly over the vegetables. Continue with this method until all vegetables are evenly salted. Finish with a few (or many) grinds of the pepper mill.

Roast in preheated oven for about 30 minutes or until tender, tossing midway through. Remove from the oven and allow to rest for 5 minutes before serving. Season with additional salt if necessary. 

Meal Prep Tips

All of the vegetables can be chopped in advance. Store them (together is fine) tightly covered in the fridge for up to 3 days.

Roasted vegetables will keep for 4 to 5 days in the fridge.

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