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–+ servings
Roasted Zucchini and Summer Squash

Roasted Zucchini and Summer Squash: A Flavorful Delight

This roasted zucchini and summer squash recipe is a flavorful and nutritious side that's vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Extra Virgin Olive Oil or avocado oil as a substitute
  • 2 tablespoons Balsamic Vinegar can substitute with apple cider vinegar
  • 1 tablespoon Salt-Free Seasoning Blend use any favorite spice blend
  • 1 teaspoon Dried Oregano or fresh oregano for a more vibrant flavor
For the Vegetables
  • 2 cups Zucchini can interchange with any summer squash variety
  • 2 cups Yellow Summer Squash replace with more zucchini if desired
  • 1 cup Red Onion can substitute with yellow or white onion
  • 1 cup Red Bell Pepper any color of bell pepper can work
Herbs and Seasoning
  • 1 cup Fresh Parsley or Cilantro substitute with any fresh herb of choice
  • Salt to taste
  • Freshly Ground Pepper to taste

Equipment

  • Oven
  • Mixing Bowl
  • Baking Tray
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and gather your ingredients.
  2. In a small mixing bowl, combine extra virgin olive oil, balsamic vinegar, salt-free seasoning blend, and dried oregano. Whisk until well combined.
  3. In a mixing bowl, coat diced red onion with 1 tablespoon of the marinade and spread onto a parchment-lined baking tray. Roast for 10 minutes.
  4. Prepare zucchini, yellow summer squash, and red bell pepper by slicing or dicing. Add to the mixing bowl with remaining marinade and toss to coat.
  5. Transfer seasoned vegetables onto the tray with roasted onions, ensuring space between pieces. Roast for an additional 15 minutes, stirring halfway through.
  6. Transfer to a serving bowl, add salt and freshly ground pepper to taste, and fold in chopped fresh parsley or cilantro.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 25mgCalcium: 60mgIron: 1mg

Notes

Ensure all vegetables are cut uniformly for even roasting. Avoid overcrowding the pan to enhance flavor. Use quality ingredients for best results.

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