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.
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.
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
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.
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.
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.
If you make these Oven Roasted Summer Vegetables, let me know!
I’d love to hear how you enjoyed yours.
Be sure to leave a comment, rating, and review so I can use your feedback to make more yums.
Check out my Pinterest page to pin more recipe like this one to make later!
For more fun salads, check out my Avocado Tahini Pasta, Chickpea Waldorf Salad with Creamy Kombucha Dressing and Oil-Free Rosemary Three Bean Salad
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Easy summer roasted vegetables baked with simple seasonings baked in a parchment roasting bag. Serve as a summer side to your main dish!
- 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
- Preheat the oven to 400ºF and prepare a medium If You Care Non-Stick Parchment Roasting Bag.
- Wash and chop the vegetables into approximately 1 inch pieces.
- Add the vegetables to a large mixing bowl and drizzle with avocado oil, then add the basil and a pinch of Himalayan sea salt and black pepper. Toss the vegetables until they’re evenly coated in oil and spices.
- Add the vegetables to the roasting bag on top of a baking sheet and roast for 30-40 minutes, stirring once or twice (every 15-20 minutes or so), until the vegetables are soft and browned on the edges.
- Open the bag and taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped basil over top just before serving.
- Category: Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is brought to you by If You Care, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Photography by Hot Pan Kitchen