Summer Roasted Vegetables Recipe

Name: Summer Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 2 bushels of asparagus thick style; 1 red pepper sliced ½ thick and cut into 2-inch pieces; One yellow pepper sliced ½ thick and cut into 2-inch pieces; 1 onion red sliced ½ inch thick and cut into quarters; Two zucchinis ½ inch thick and cut into half moons; 1 cup of baby carrots, baby; 3 tablespoon olive oil; 2 tablespoon Italian seasoning; 1 teaspoon salt; 2 teaspoon granulated garlic; ½ teaspoon black pepper

by Sabrina's Organizing

10 servings

45 min

This Summer Roasted Vegetables Recipe uses abundant ingredients you can harvest during summer. And, if you have a garden, you can pull them from your garden for an affordable side dish or vegetarian summer recipe. Follow along and see how I made it.

Here are the ingredients for this recipe.

Cut the two bell peppers (yellow and red) into slices and then cut them in half, measuring about 2 inches. Set aside.

Clean the asparagus and trim it down to 3 inches. Make sure the asparagus are thicker style. Set aside.

Cut the baby carrot in half. Set aside.

Cut the zucchini into ½ slices and cut into half moon. Set aside.

Cut the red onion into ½ slices and quartered.

Add to a bowl and toss with olive oil, Salt, Pepper, Granulated garlic, and Italian Seasoning.

Add the seasoned vegetables to two baking sheets.

Bake in a 425-degree oven for 20 -30 minutes or until done.

It is super yummy and can be used as a pot-luck side dish you can bring to any party.

Summer Roasted Vegetables Recipe

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Recipe details

Yield 10 servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

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Ingredients

2 bushels of asparagus thick style
1 red pepper sliced ½ thick and cut into 2-inch pieces
One yellow pepper sliced ½ thick and cut into 2-inch pieces
1 onion red sliced ½ inch thick and cut into quarters
Two zucchinis ½ inch thick and cut into half moons
1 cup of baby carrots, baby
3 tablespoon olive oil
2 tablespoon Italian seasoning
1 teaspoon salt
2 teaspoon granulated garlic
½ teaspoon black pepper

Instructions

Preheat the oven to 425 degrees. Cut the two bell peppers (yellow and red) into slices and then cut them in half, measuring about 2 inches. Set aside.
Clean the asparagus and trim it down to 3 inches. Make sure the asparagus are thicker style. Set aside.
Cut the baby carrot in half. Set aside.
Cut the zucchini into ½ slices and cut into half moon. Set aside.
Cut the red onion into ½ slices and quartered.
Add to a bowl and toss with olive oil, Salt, Pepper, Granulated garlic, and Italian Seasoning.
Add the seasoned vegetables to two baking sheets.
Bake in a 425-degree oven for 20 -30 minutes or until done.

Comments

Rab21516547 on Sep 16, 2022

Ingredients state 2 bushels of asparagus. Surely that is a mistake ….?

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