Easy Vegetable Recipes: Roasted Summer Vegetables

Now that we are members of a CSA, I’m on the lookout for easy vegetable recipes that I can make on a weeknight that don’t take too much time.

Let’s face it, it’s already a struggle just to get the main course on the table each night…now that I’m not making veggies out of a bag from the freezer, dinner takes even longer to prepare.  That’s why I love this roasted summer veggie recipe…I can prepare all the veggies and then stick them in the oven to cook on their own while I work on the main course!

pan of roasted summer zucchini and tomatoes.

This is actually more of a method than an actual recipe because you can switch up the ingredients, depending on what you have in your CSA box or what is available at your local grocery store.

You don’t have to just save this for the summer either…I do this with root vegetables in the winter as well 🙂

Easy Vegetable Recipes: Roasted Summer Vegetables

diced zucchini and tomatoes on a cutting board.

This particular day, I happened to have a couple of tomatoes and zucchini on hand, so that’s what I used. This dish also works well with eggplant (and it’s so easy to trick the kids into trying it!) and summer squash, and you can mix and match all of them.  Just dice the veggies into about 1/2 inch cubes.

diced vegetables on a foil-lined sheet pan.

Place the cut vegetables on a foil-lined baking sheet (for easy clean up!), then drizzle them with some olive oil and sprinkle on some salt and pepper to taste. Again, the amounts will vary, but for a 15X12 baking sheet, I usually use 1-2 tablespoons of oil and about 1 teaspoon of salt and 1/2 teaspoon of pepper.  Roast the veggies at 350 degrees for 25-45 minutes, until they are tender.

roasted vegetables in a serving bowl.

This has got to be one of the most easy vegetable recipes ever! Not only does it make a pretty and colorful side dish, but I usually have an easier time getting my kids to eat this than when I prepare veggies another way.

Easy Vegetable Recipes: Roasted Summer Vegetables

Course Side Dish
Cuisine American
Keyword easy vegetable side dish
Author Erin Myers


  • A combination of any of the following:
  • Zucchini
  • Tomatoes
  • Eggplant
  • Summer Squash
  • Salt and Pepper to taste
  • 1-2 T. olive oil depending on the amount of vegetables used


  1. Preheat oven to 350 degrees.
  2. While the oven heats, wash and dice vegetables into 1/2 inch cubes. Place on a foil-lined baking sheet.
  3. Drizzle olive oil onto veggies, then sprinkle with the salt and pepper. Using your hands or a large spoon, toss the veggies to evenly coat them in the oil and seasonings.
  4. Roast the veggies until tender, about 30-45 minutes, depending on amount of vegetables.

I hope you get a chance to try this out soon! Look for more easy vegetable recipes on the blog soon as I work my way through our CSA share 🙂

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6 thoughts on “Easy Vegetable Recipes: Roasted Summer Vegetables”

  1. blank

    Those veggies look delicious. I roast vegetables often, it seems to be the best way to get my little boy to eat them well. I also roast potatoes and tell my son they are square french fries and he eats them right up. 🙂

    1. blank

      Ha! What a great idea! I should try that with my kids…they seem to only want to eat a potato that has been cut into strips and deep fried. They don’t get that mashed potatoes are made from the same thing.

  2. Pingback: {recipe roundup} 25+ easy recipes for oven roasted vegetables and fruit

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