Roasted Summer Vegetables – The Best Summer Side Dish!

Zucchini, yellow squash and tomatoes are so delicious in this simple roasted summer vegetables.  Meltingly tender and sweet vegetables, it will become your favorite summer side dish recipe! 

Tyler Florence Recipes

Back in 2009 a bunch food bloggers used to do this challenge where we cooked from one chef for 3 or 4 months.  I rarely got my act together enough to participate, but I did a bunch of recipes when the chosen chef was Tyler Florence!  I believe there was also something called Tyler Florence Friday and I participated in that at the same time. 

So, I have a lot of very old Tyler Florence Recipes on my blog.  Most of the photos are gone and none of them have recipe cards. 

Wouldn’t it be fun to go back and remake some of them?   I  particularly have my eye on remaking Olives with Rosemary and Orange, White Bean and Roasted Shrimp Salad, and Ultimate Barbecued Chicken. 

Today’s recipe actually came from the Juicy Pork Chops with Olive Tapenade post.  The roasted summer squash served as a base for the pork chops.  The recipe was so good, though, that I thought it needed it’s own post.  I’ve remade the pork chops and will be updating that recipe on Wednesday with new photos and a recipe card. 

Ingredients in this Roasted Summer Squash

You are not going to believe how just these few ingredients can make such a delicious side dish! 

Zucchini – use small to medium zucchini.  Smaller zucchini has softer skins, less seeds, and I think better flavor. 

Yellow Squash – again use small to medium.

Cherry Tomatoes – I used grape.  If using large tomatoes cut into quarters.

Parsley – fresh flat leaf.

Extra Virgin Olive Oil

Salt and pepper to taste.

I used equal part zucchini and yellow squash.  You can use more or less of each or use all zucchini or all squash. 

You can sub other fresh herbs for the parsley, like rosemary or thyme finely chopped – use about tablespoon.  

How to Make These Roasted Summer Vegetables

You’re not going to believe how easy it is to make this!  You don’t even dirty a bowl! 

Preheat the oven to 425.

Thinly slice (about 1/2 inch thick) the zucchini and yellow squash and place on a baking sheet.  Chop the parsley and add to the squash.  If using cherry or grape tomatoes, just add them to the baking sheet.  If you’re using large tomatoes, quarter them and add them to the pan. 

Sprinkle with salt and pepper.  I used about a teaspoon of salt and a half teaspoon of pepper.  Pour over the olive oil and toss to combine.  Spread the vegetables out into as much of a single layer as you can. 

Slide the pan in the oven and roast for 20 to 25 minutes.  The vegetables will begin to brown and the tomatoes will be giving up some of their juice. 

The BEST Roasted Summer Squash

I’m going to admit something here…I didn’t expect to like this all that much.  I am not a huge fan of cooked zucchini.  I like my zucchini raw or barely cooked. 

Then I made this and I was blown away by how good it was.  Tyler says that you roast it until the vegetables are soft – Grandma style.   It’s just amazing how something so simple can be so delicious. 

The zucchini and summer squash get meltingly tender and sweet with the perfect texture.  The tomatoes combine with the olive oil to make a sauce with all the flavors of summer.  

I will probably be making this every week as the zucchini starts showing up at the farmer’s markets.   I’m interested to try some of the variations that I mentioned above. 

More Zucchini and Yellow Squash Recipes

Scalloped Zucchini Salad

Zucchini Slaw

Zucchini, Corn and Bean Salad

Yellow Squash and Farro Salad

If you’re looking for even more zucchini recipes, be sure and follow my Zucchini Recipes Board on Pinterest! 

This recipe and some of the others that I’m remaking came from Tyler’s Ultimate Cookbook.

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5 from 5 votes

Roasted Summer Vegetables

Zucchini, yellow squash and tomatoes become meltingly tender and oh so delicious in this simple recipe! One pan and under 30 minutes!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 155kcal

Ingredients

• 3/4 pound zucchini sliced 1/2 inch thick
• 3/4 pound yellow squash sliced 1/2 inch thick
• 1 cup cherry tomatoes
• 1/4 cup flat leaf parsley chopped
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

Instructions

• Preheat the oven to 425.
• Place the zucchini, yellow squash, tomatoes and parsley on a baking sheet. Sprinkle with salt and pepper and pour over the olive oil.
• Toss to coat the vegetables and then spread out in a single layer.
• Roast for 20 to 25 minutes.

Notes

You can use any ratio of zucchini to yellow squash or use all zucchini all yellow squash. 

Substitute your favorite fresh herb - thyme or rosemary would be good, just use about a tablespoon of chopped. 

If using large tomatoes, cut them into quarters. 

Nutrition

Calories: 155kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 547mg | Fiber: 2g | Sugar: 5g | Vitamin A: 16.8% | Vitamin C: 52.3% | Calcium: 3.6% | Iron: 6.5%