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    Home » Side Dishes

    Roasted Summer Vegetables - The Best Summer Side Dish!

    LAST UPDATED: June 23, 2019 PUBLISHED: June 23, 2019 By Pam Greer 10 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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! 

    Tray of roasted zucchini, yellow squash and tomatoes.

    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 for roasted vegetables: zucchini, yellow squash, cherry tomatoes, parsley, extra virgin olive oil.

    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.  

    Zucchini, squash, tomatoes and parsley spread out on a baking sheet.

    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 ½ 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. 

    Roasted zucchini, yellow squash, tomatoes and parsley on a sheet pan.

    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.

    Roasted summer Squash
    Print Pin Save Saved!
    5 from 28 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

    • ¾ pound zucchini sliced ½ inch thick
    • ¾ pound yellow squash sliced ½ inch thick
    • 1 cup cherry tomatoes
    • ¼ cup flat leaf parsley chopped
    • ¼ 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: 840IU | Vitamin C: 43.1mg | Calcium: 36mg | Iron: 1.2mg
    « Coco and the Rocking Chair
    Juicy Pork Chops with Black Olive Tapenade »

    Reader Interactions

    Comments

    1. Natalie says

      June 24, 2019 at 12:37 am

      5 stars
      I love roasted vegetables - such a great healthy snack. Looks so delicious and perfect for a light summer dinner or lunch.

      Reply
      • Pam Greer says

        June 24, 2019 at 6:13 am

        They do make a great light lunch!

        Reply
    2. Terri says

      June 23, 2019 at 11:30 pm

      5 stars
      HUGE zucchini fan, here! But I don't roast nearly enough veggies. I will definitely be trying these - they look and sound delicious. Pinning!

      Reply
      • Pam Greer says

        June 24, 2019 at 6:13 am

        They are so good!

        Reply
    3. Alexandra @ It's Not Complicated Recipes says

      June 23, 2019 at 11:02 pm

      5 stars
      Love the beautiful flavour you get from roasting veg! And the colours here are gorgeous. This is a wonderful addition to any meal.

      Reply
      • Pam Greer says

        June 24, 2019 at 6:13 am

        Yes, we'll be eating them all summer long!

        Reply
    4. Tristin Rieken says

      June 23, 2019 at 10:47 pm

      5 stars
      This is delicious! And I love the photos, something so beautiful about all those colors!

      Reply
      • Pam Greer says

        June 24, 2019 at 6:14 am

        They just go together beautifully, don't they?

        Reply
    5. Veena Azmanov says

      June 23, 2019 at 10:34 pm

      5 stars
      This Platter is awesome. Love the healthy option to it. Everything is so perfect and love to have it as a snack too.

      Reply
      • Pam Greer says

        June 24, 2019 at 6:14 am

        It would make a great snack!

        Reply

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