Simple oven-roasted summer vegetables seasoned and baked in a parchment roasting bag. A colorful, healthy side to enjoy with any main.
Where did summer go?
Just yesterday it felt like a perfect 75-degree day as I walked the neighborhood with a friend. The same familiar streets somehow looked brighter and more open with company, and I found myself surprised at how quickly the season is changing.
We’re already halfway through August, and the transition to fall is creeping in. It’s tempting to let the year feel paused — but the hot days and the abundance of summer produce in my fridge make that hard to believe.
So let’s celebrate what’s left of summer with a tray of Oven Roasted Summer Vegetables: an easy, one-pan side you can toss together in minutes and roast until tender and caramelized.
I’ve been relying on grocery delivery lately to keep a steady supply of seasonal vegetables. Some boxes even include imperfect-looking produce that’s just as flavorful — perfect for roasting.
Whatever way the vegetables find their way into your kitchen, this method brings them together into a vibrant, roasted side dish that pairs well with many mains.
What You Need to Make Oven Roasted Summer Vegetables
Ingredients:
- 1 tablespoon avocado oil
- 2 zucchini squash
- 2 yellow squash
- 1 red onion
- 1 large bell pepper
- 1 cup cherry tomatoes
- Himalayan sea salt, to taste
- Black pepper, to taste
- 1 teaspoon dried basil
- If you like, a medium parchment roasting bag for easy cleanup
That’s all you need for a simple, flavorful summer roast.
How to Make Oven Roasted Summer Vegetables
This recipe is straightforward and hands-off.
- Preheat the oven to 400°F (200°C).
- Wash and chop all vegetables into roughly 1-inch pieces so they cook evenly.
- Place the chopped vegetables in a large bowl. Drizzle with avocado oil, sprinkle with dried basil, salt, and pepper, and toss until everything is evenly coated.
- Transfer the vegetables into a parchment roasting bag or arrange them in a single layer on a baking sheet lined with parchment. If using a roasting bag, seal it and shake gently to distribute the vegetables in a thin layer for even roasting.
- Roast for 30–40 minutes, opening the bag or stirring the vegetables every 10–15 minutes so the edges brown evenly. Roast until the vegetables are tender and golden at the edges.
- Open the bag or baking sheet, taste, and add a final pinch of salt if needed. Finish with fresh chopped basil right before serving.
Why Use a Parchment Roasting Bag
Parchment roasting bags make cleanup easier and reduce the need for excess oil. They help hold in moisture so the vegetables steam and roast, yielding tender, flavorful results with minimal fuss. If you don’t have a roasting bag, simply spread the vegetables on a parchment-lined baking sheet and roast as directed.
I like to serve these vegetables immediately, tossed with fresh basil to brighten the dish.
How to Serve Oven Roasted Summer Vegetables
These roasted vegetables are versatile:
- Serve alongside tofu steaks, grilled protein, or a plant-based main.
- Layer over warm quinoa, rice, or greens for a hearty bowl.
- Use as a snack with hummus, or tuck into a tortilla for a quick wrap.
Feel free to add other summer vegetables you need to use up — just aim for items with similar cooking times so everything roasts evenly. Make a large pan and enjoy leftovers as tasty sides all week.
Enjoy!
More Summer Sides
-
1-Bowl Hummus Pasta Salad
-
Corn, Tomato, & Avocado Salad
-
Vegetable Pasta Salad (Grain-Free)
-
Chickpea Waldorf Salad with Creamy Dressing
-
Oil-Free Rosemary Three Bean Salad
I Want to Hear From You
If you make this Oven Roasted Summer Vegetables recipe, please let me know in the comments. Your feedback, ratings, and reviews help me create more recipes you’ll love.
Share your photos on Instagram with the hashtag #floraandvino so I can see your creations. Pin recipes you like to save them for later.
XO Lauren
Oven Roasted Summer Vegetables
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Flora & Vino
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Easy summer roasted vegetables baked with simple seasonings in a parchment roasting bag. Serve as a colorful, healthy side with your favorite main.
Ingredients
- 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
- If You Care Non-Stick Parchment Roasting Bag (optional)
Instructions
- Preheat the oven to 400ºF and prepare a roasting bag or parchment-lined baking sheet.
- Wash and chop the vegetables into approximately 1-inch pieces.
- In a large bowl, drizzle the vegetables with avocado oil, add dried basil, a pinch of salt and black pepper, and toss to coat.
- Place the vegetables in the roasting bag on top of a baking sheet or spread them in a single layer on the prepared sheet. Roast for 30–40 minutes, stirring once or twice, until soft and browned at the edges.
- Open the bag or remove from the oven, taste, and add more salt if desired. Sprinkle fresh chopped basil over the top and serve.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is brought to you by If You Care; all words and recipes are my own. Photography by Hot Pan Kitchen.