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If you’re looking for a new cookout side dish that you’ll want to make all summer long, this is it! This Roasted Summer Vegetables recipe is made with fresh corn, zucchini, yellow squash, onion and red pepper all coarsely chopped and roasted to perfection.

Summer Roasted Vegetables on a sheet pan with a serving spoon.

This summer vegetables recipe is a quick and easy side dish that you can make any night of the week all summer long! Not only do they taste SO good, but they go with just about everything! This has been a family favorite for as long as I can remember! The men in the family were always outside grilling while my mom and I were in the kitchen making these summer vegetables and a big leafy green salad to go with it.

Why We Love This Recipe

  • Quick and Easy. These roasted summer vegetables come together in under 30 minutes with little fuss. 
  • Flavor. This is a delicious combo of summer vegetables and roasting them really brings out their flavor. 
  • Great For Sharing. These summer roasted vegetables make a perfect side dish to feed a crowd. Serve them with grilled chicken, fish, kebabs and burgers at your next cookout or backyard bbq and watch them disappear! They’re also great to add to bowls with rice (or quinoa) and grilled chicken. 

Best Roasted Summer Vegetables Recipe Ingredients

Chopped zucchini, yellow squash, red onion and red pepper in a bowl with corn.

  • Zucchini AND Yellow Squash. Zucchini and yellow squash are both classic summer vegetables.
  • Red Pepper. Roasted red pepper has an amazing flavor and mixes so well with these vegetables. It also adds a nice pop of color!
  • Onion. We use red onion, but sweet onion works as well.
  • Corn. Use fresh or frozen corn. This is a popular summer side dish and it makes these roasted summer vegetables SO good!
  • Extra-Virgin Olive Oil. We use extra-virgin olive oil to drizzle over the vegetables for roasting.
  • Seasoning. We use just a little Italian seasoning, salt and pepper to season the vegetables with.
  • Butter AND Garlic.  We use a little melted unsalted butter with minced garlic to toss the roasted vegetables with for extra goodness.

Find printable recipe with the measurements below.

Chopped vegetables in a clear glass bowl with a wooden spoon.

How to Make Summer Roasted Vegetables

  1. Preheat oven to 400°F
  2. Roughly chop the zucchini, yellow squash, red pepper and onion, and cut the corn away from the cob and discard the cob.  For large zucchini and yellow squash, cut into slices and then quarter or halve the slices. We want all of the vegetables to be cut into similar size so they roast evenly.
  3. Place the chopped vegetables in a large bowl and drizzle with olive oil. Toss the vegetables to make sure the oil is evenly distributed and the vegetables are lightly coated. Sprinkle in the seasoning and toss again.
  4. Pour the vegetables out onto a sheet pan so they’re in a single layer and place the pan in the oven. Roast in the oven for 15-20 minutes, or until the vegetables are turning golden brown. Midway through roasting, remove the sheet pan from the oven and toss the vegetables using a spatula, and rotate the pan and place back in the oven. 
  5. Remove the sheet pan from the oven and transfer to a serving bowl or dish.
  6. While the vegetables are roasting, peel and mince the garlic. Melt the butter in a small saucepan and add the minced garlic. Give the melted butter a swirl and cook on low for 1 minute. Be careful not to allow the garlic to burn. Drizzle the garlic butter over the vegetables and toss. This step is totally optional, but we love to add a little garlic butter flavor to the veggies.

Chopped vegetables and corn kernels on a baking sheet.

Tips For Making The Best Summer Vegetables

  • Roast the vegetables on a higher heat so they lightly brown a bit.
  • Lay the vegetables in an single layer on the baking sheet so they cook evenly.
  • Midway through roasting, remove the sheet pan and turn the vegetables over, then rotate the sheet pan as you return it to the oven.

How To Shuck Corn On The Cob

Remove the husk off of the corn and snap off the end stalks. Pull off the silk and remove the strands caught between the kernels. You can rub a damp paper towel along the kernels to help loosen the strands caught between the kernels.

How To Cut Corn Off A Cob

First shuck the corn and remove as much silk as you can. Stand the cob vertically on a cutting board. Using a sharp knife, slice down on the corn as close to the cob as you can. 

Summer Roasted Vegetables with zucchini, yellow squash, onion and corn on a sheet pan.

Storing Leftovers

  • Store leftover summer vegetables in an airtight container in the refrigerator. If properly stored, they should last 3-5 days.
  • To reheat leftovers, heat oven to 350°F and warm the vegetables in the oven for 5-7 minutes. You can also melt 1-2 tablespoons of butter in a skillet, and reheat the vegetables in the skillet.

What To Serve With Summer Roasted Vegetables

Roasted Summer Vegetables on a sheet pan.

More Side Dish Recipes

Roasted Summer Vegetables on a sheet pan.
Yield: 4 Servings

Roasted Summer Vegetables

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

If you're looking for a new cookout side dish that you'll want to make all summer long, this is it! This Roasted Summer Vegetables recipe is made with fresh corn, zucchini, yellow squash, onion and red pepper all coarsely chopped and roasted to perfection.

Ingredients

  • 1 large zucchini, coarsely chopped
  • 1 large yellow squash, coarsely chopped
  • 1 large red pepper, cored and coarsely chopped
  • 1 large red onion, peeled and coarsely chopped
  • 2 fresh ears corn, shucked
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 garlic clove, peeled and minced

Instructions

  1. Preheat oven to 400°F
  2. Roughly chop the zucchini, yellow squash, red pepper and onion, and cut the corn away from the cob and discard the cob.  For large zucchini and yellow squash, cut into slices and then quarter or halve the slices. We want all of the vegetables to be cut into similar size so they roast evenly.
  3. Place the chopped vegetables in a large bowl and drizzle with olive oil. Toss the vegetables to make sure the oil is evenly distributed and the vegetables are lightly coated. Sprinkle in the seasoning and toss again.
  4. Pour the vegetables out onto a sheet pan so they're in a single layer and place the pan in the oven. Roast in the oven for 15-20 minutes, or until the vegetables are turning golden brown. Midway through roasting, remove the sheet pan from the oven and toss the vegetables using a spatula, and rotate the pan and place back in the oven. 
  5. Remove the sheet pan from the oven and transfer to a serving bowl or dish.
  6. While the vegetables are roasting, peel and mince the garlic. Melt the butter in a small saucepan and add the minced garlic. Give the melted butter a swirl and cook on low for 1 minute. Be careful not to allow the garlic to burn. Drizzle the garlic butter over the vegetables and toss. This step is totally optional, but we love to add a little garlic butter flavor to the veggies.

Notes

Tips For Making The Best Summer Vegetables

  • Roast the vegetables on a higher heat so they lightly brown a bit.
  • Lay the vegetables in an single layer on the baking sheet so they cook evenly.
  • Midway through roasting, remove the sheet pan and turn the vegetables over, then rotate the sheet pan as you return it to the oven.

How To Shuck Corn On The Cob

Remove the husk off of the corn and snap off the end stalks. Pull off the silk and remove the strands caught between the kernels. You can rub a damp paper towel along the kernels to help loosen the strands caught between the kernels.

How To Cut Corn Off A Cob

First shuck the corn and remove as much silk as you can. Stand the cob vertically on a cutting board. Using a sharp knife, slice down on the corn as close to the cob as you can. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 218Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 15mgSodium: 279mgCarbohydrates: 23gFiber: 5gSugar: 9gProtein: 4g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah Duncan
Cuisine: American / Category: Sides