Photo: Roasted Summer Vegetables

Roasted Summer Vegetables

If you don’t have an outdoor grill, use this easy method for roasted "grilled" vegetables.

4 servings

Updated: Tue, 04/03/2018 - 8:10am


  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped zucchini
  • 1 cup coarsely chopped summer squash
  • 1 cup coarsely chopped red pepper
  • ½ cup chopped onions
  • 2 Tablespoons olive oil
  • ½ teaspoon black pepper
  • 1 teaspoon coarse salt
  • 2 teaspoons lemon zest


  1. Preheat oven to 475°.
  2. Chop all vegetable and place in a very large bowl.
  3. Mix oil, pepper, salt and lemon zest in a small bowl. Whisk well to thicken and pour over chopped vegetables. Toss to coat.
  4. Arrange a single layer of vegetables in a 9" x 13" baking pan. Place in oven and bake for 20 minutes.
  5. Remove from oven, stir vegetables, and return to oven for 10-15 minutes or until browned. Remove from oven and let cool completely before serving. Enjoy!