Roasted Summer Vegetables
These Roasted Summer Vegetables are easy, flavorful, and perfect for meal prep. One sheet pan, minimal effort, endless ways to use them.
Print
Pin
Servings: 6
Calories: 50kcal
Ingredients
- 1 large zucchini chopped into 3/4" quarter-moons
- 1 large yellow squash chopped into 3/4" quarter-moons
- 1 red bell pepper chopped into 1" pieces
- 1 ear corn kernels cut off
- ½ large red onion cut into 1" pieces
Seasonings
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- To a sheet pan add all chopped vegetables. Drizzle with oil and seasonings and toss to evenly combine.1 large zucchini, 1 large yellow squash, 1 red bell pepper, 1 ear corn, 1/2 large red onion, 1 tablespoon avocado oil, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, 1/4 teaspoon black pepper
- Spread into a single layer (make sure they're not overcrowded on the pan!), and then roast for 22–25 minutes, until the squash is browned at the edges and the vegetables are tender but still have some bite.
Nutrition
Calories: 50kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 397mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 45mg | Calcium: 22mg | Iron: 1mg