Name: Oven Roasted Summer Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 TBSP avocado oil; 2 zucchini squash; 2 yellow squash; 1 red onion; 1 large bell pepper; 1 cup cherry tomatoes; Himalayan sea salt; Black pepper; 1 tsp dried basil; 1 If You Care Non-Stick Parchment Roasting Bag, Medium

Jump to Recipe·Print Recipe

Easy summer roasted vegetables baked with simple seasonings baked in a parchment roasting bag. Serve as a summer side to your main dish.

Where did summer go, friends?

Yesterday was a gorgeous 75 degree day and I was walking around the neighborhood with a friend.

It’s the same streets I’ve been walking since quarantine, but it’s amazing how they look a little wider and sunnier with someone by my side.

“It feels like fall,” I remarked to him, astonished.

Then I realized that we’re somehow halfway through August, and, well, Fall is upon us.

Crazy.

I proceeded to share my theory with him: One in which time froze when COVID hit in March this past Spring and therefore it can’t possibly be Summer, let alone almost Fall.

A sound argument to explain my mental space surrounding most of 2020– PAUSED.

“But then, how do you explain all of the 93°F+ days we’ve had recently?” he teased.

Yeah, well, that’s hard to explain away.

And even harder to explain or wish away the bounty of summer produce in my fridge.

So why don’t we celebrate what’s left of Summer 2020 and make Oven Roasted Summer Vegetables.

You bake them easily in one pan in the oven for a colorful and nutritious summer side!

Lately, I’ve been loving grocery delivery to keep my fridge well stocked and diverse.

Who am I to argue with summer produce delivered right to my doorstep?

A few of my friends have recently started up with subscription vegetable delivery boxes that arrive with vegetables that aren’t aesthetically pleasing enough to make it to the grocery store shelves, but are still just as delicious.

Regardless of how the summer vegetables make it to your fridge, we can blend them together in an oven roast side.

What You Need to Make Oven Roasted Summer Vegetables

Here’s what you need:

avocado oil
zucchini squash
yellow squash
red onion
large bell pepper
cherry tomatoes
Himalayan sea salt
Black pepper
dried basil

That’s it!

How to Make Oven Roasted Summer Vegetables

The method here is super simple.

While the oven is preheating, rinse and chop all of the vegetables.

Throw the vegetables in a bowl and drizzle with avocado oil.

Sprinkle on the seasonings and toss until they’re well coated.

Add the vegetables inside of an If You Care Non-Stick Parchment Roasting Bag and seal the bag shut.

Shake the vegetables to evenly distribute the vegetables in a thin layer to allow even baking.

Now add the baking sheet to the oven and roast for 30-40 minutes, or until golden brown and tender.

I recommend opening the bag every 10-15 minutes or so to stir and toss the vegetables.

If You Care Products

This recipe is made super easy with these use of a If You Care Non-Stick Parchment Roasting Bag!

Roasting bags aren’t just for turkeys and tofurkeys, friends!

These convenient roasting bags are made from unbleached totally chlorine-free greaseproof paper.

If You Care paper products are totally chlorine-free, so no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams.

The paper is sourced from FSC (Forest Stewardship Council) certified forests that promote responsible forest management and rigorous environmental standards.

They’re also vegan, gluten-free, all-natural, non-GMO, and allergen-free so you can be sure that the paper touching your food is 100% safe.

These If You Care Non-Stick Parchment Roasting Bags are extremely easy to use and make clean up even easier.

Using them cuts down on clean up while reducing the need for excess oil in your roasting.

The bag also does a great job of holding in moisture to create juicy flavorful roasted vegetables.

Simply add the seasoned vegetables to the bag, seal it up, and pop them in the oven on a baking sheet.

The vegetables will stay warm inside the bag for a while, so open it whenever you’re ready to serve your summer side.

I love to toss mine and serve immediately with fresh basil.

How to Serve Oven Roasted Summer Vegetables

Pair these Oven Roasted Summer Vegetables with your favorite plant-based main!

I love mine served with a tofu steaks or over warm quinoa or rice.

Some other ideas are over greens, as a snack with hummus, or in a tortilla wrap.

If you have other summer vegetables that you need to use up, throw them in this roast as well.

The squash, onion, tomato, and bell pepper all have similar bake times in this recipe.

If adding other vegetables, ensure that they also have similar bake time to keep things simple!

Try making a pan of oven roasted veggies in bulk and enjoying as summer sides all week long.

Enjoy!

More Summer Sides

I Want to Hear From You

If you make this Oven Roasted Summer Vegetables recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren