Description
Elevate your summer dining with this vibrant Roasted Zucchini and Summer Squash dish, featuring a medley of seasonal vegetables that celebrate freshness and flavor. This recipe is a delightful blend of zucchini, yellow squash, and red bell pepper, all roasted to perfection in a savory marinade of olive oil and balsamic vinegar. Each bite bursts with natural sweetness and the aromatic essence of fresh herbs. Quick to prepare, this side dish is perfect for family gatherings, barbecues, or a simple weeknight dinner. Pair it with grilled chicken or toss it into pasta for a nutritious meal that everyone will love.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar (or other mild vinegar)
- 2 teaspoons salt-free seasoning blend (like Mrs. Dash)
- 1/2 teaspoon dried oregano
- 1 medium red onion, diced
- 2 medium zucchinis, halved or quartered lengthwise and sliced
- 1 medium yellow summer squash, halved or quartered lengthwise and sliced
- 1 medium red bell pepper, diced
- Salt and freshly ground pepper
- 1/4 cup chopped fresh parsley or cilantro
Instructions
- Preheat the oven to 425º F.
- In a small bowl, mix olive oil, balsamic vinegar, salt-free seasoning blend, and oregano.
- Toss diced red onion with 1 tablespoon of the marinade; spread on a parchment-lined baking sheet and roast for 10 minutes.
- In the same bowl, combine sliced zucchini, yellow squash, and red bell pepper with remaining marinade; toss well.
- Add the vegetable mix to the baking sheet with onions; stir together and roast for an additional 15 minutes until tender and lightly browned.
- Season with salt and pepper; garnish with chopped parsley or cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg