Go Back Email Link
+ servings

Oven Roasted Summer Vegetables Recipe

April Freeman
Do you need a tasty and nutritious side dish for any meal? This recipe for Oven Roasted Summer Vegetables is exactly what you need. Our recipe combines all of your favorite summer veggies with a seasoning blend that you will love.The veggies are coated in olive oil and roasted in a hot oven until they are soft in the middle and crispy on the outside. The oil helps the outer layer of the veggies caramelize, giving wonderful taste and lovely color to this side dish. 
Prep Time 25 mins
Baking Times 30 mins
Total Time 55 mins
Cuisine American
Servings 6 Servings

Equipment

  • Baking Sheet
  • Chef's Knife
  • Large Mixing Bowl
  • Wooden Spoon
  • Mortar and Pestle or Spice Grinder
  • Small bowl

Ingredients
  

  • 2 pcs Small Green Zucchini
  • 12 pcs Cherry Tomatoes
  • ½ pc Sweet Onion
  • 1 pint Button Mushrooms
  • 1 pc Bell Pepper
  • 4 tbsp Olive Oil
  • ½ tbsp Whole Peppercorns
  • ½ tbsp Smoked Paprika
  • ½ tbsp Salt or coarse sea salt
  • ¼ tbsp Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Whole Coriander Seed
  • ½ teaspoon Whole Mustard Seed
  • ½ teaspoon Dried Dill
  • ½ teaspoon Dried Rosemary
  • ½ teaspoon Red Pepper Flakes

Instructions
 

  • Wash the vegetables and dry them well. 
  • Preheat the oven to 450 degrees and line a large baking sheet with aluminum foil. 
  • Use a sharp chef’s knife to cut and seed the bell pepper, slicing it into large 2 inch chunks. Next, slice the zucchini into 1 inch thick round pieces. Cut the mushrooms into large, bite-sized pieces. Peel the sweet onion and slice the onion into 2 inch chunks. 
  • Leave the tomatoes whole and transfer all the vegetable pieces into a large mixing bowl. Use a large wooden spoon to toss the veggies, mixing them well.
  • Drizzle the oil over the vegetables, tossing them to coat them in oil.
  • Using a mortar and pestle or a spice grinder, crush together the salt, coriander seed, and mustard seed together. Blend and crush the spices until the peppercorns have all been broken. Add the rest of the seasonings and blend them together until they are well combined. Transfer the seasoning mix to a small bowl with a spoon.
  • Use the spoon to sprinkle the seasoning mix over the vegetables. Use your wooden mixing spoon to toss the veggies and continue adding the seasoning until they are lightly coated in the seasoning mixture. 
  • Spread the vegetables on the aluminum foil covered pan, allowing plenty of space between the pieces of veggies and spreading them in an even layer. 
  • Put the baking pan into the preheated oven and bake the veggies for about 10 minutes. Stir the vegetables and spread them in an even layer on the pan. Return the pan to the oven and bake them again for 10 to 15 more minutes. The veggies should start browning and getting a bit crispy. Stir them again and return the veggies to the oven until they are golden brown and slightly crisp or about 5 minutes. 
  • Take the pan from the oven and transfer the vegetables to a serving bowl. Serve the veggies hot from the oven. 

Notes

The spice mix recipe listed down below makes several tablespoons of the seasoning blend. This may end up being too much seasoning for your taste. If you like a lightly seasoned veggie mixture, simply reserve half of the seasoning in a mason jar with a tightly fitting lid for the next time that you use this recipe. 
This recipe is light and tasty and the perfect side dish for a dinner featuring grilled meat. Lining the baking sheet with aluminum foil will help make clean up a snap. If you want to save the veggies as leftovers, simply store them in the refrigerator in an airtight container. To reheat, you can microwave the veggies, but for best results, spread the veggies on a baking pan and warm them in the oven heated to 350 degrees for about 20 minutes. 
Keyword Dinner Recipe, Oven Roasted Summer Vegetables, Side Dish

All Recipes | Breakfast | Dinner (Mains) | Dessert | Side Dishes | Soups | Appetizers | Salads | Snacks | Beverages | Breads