Sheet Pan Roasted Summer Vegetables
Summer’s best produce doesn’t need much fuss. This easy roasted vegetable side dish brings together sweet corn, tender zucchini and yellow squash, and juicy cherry tomatoes for a colorful celebration of the season. Roasting concentrates the vegetables’ natural sweetness while Italian herbs and savory seasonings from the bulk department add plenty of flavor for less! Finished with fresh parsley and a sprinkle of tangy feta or cotija cheese, this simple recipe pairs beautifully with grilled favorites, picnic spreads, or weeknight dinners. It’s an easy way to make the most of the abundance of summer produce while it’s at its peak.
Makes 4 Servings
Ingredients
- 1 large organic zucchini, halved lengthwise and cut into ½-inch chunks
- 1 large organic yellow squash, halved lengthwise and cut into ½-inch chunks
- 3 cobs fresh corn, kernels cut off
- 1 cup organic cherry tomatoes, halved
- 1 ½ Tbsp organic olive oil
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- Handful of fresh organic parsley, chopped
- ½ cup cotija, feta, or plant based feta, crumbled
Directions
- Preheat the oven to 425°F. Line a baking sheet with foil if desired.
- Place washed and chopped summer squash, corn, and tomatoes in a large bowl. Toss with olive oil and seasonings.
- Spread in a single layer on the prepared baking sheet. Roast for 15-20 minutes, squash will be browned and cooked through.
- Toss with parsley and cheese, serve immediately.
More Recipes for Sunny Summer Days
Whether you’re planning a picnic, firing up the grill, or looking for an easy weeknight meal, these summer recipes highlight the fresh flavors of the season with simple ingredients and plenty of local produce.
