Roasted Summer Vegetables

Roasted Summer Vegetables


  • 3 zucchini
  • 3 yellow squash
  • 1 ½ tablespoon kosher salt½ black pepper
  • 2 tablespoon extra virgin olive oil


  1. Heat oven to 400 degrees F.
  2. Peel vegetables and slice into ¼ inch thick slices.
  3. Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper
  4. Bake at 400 degrees F for 30 minutes.


1. I like my vegetables crisp, but you prefer a softer texture cook them for 5-7 minutes longer than the instructions call for.

2. You can skip the casserole dish assembly all together and just place the slice vegetables onto a bake sheet lined with foil.

Recipe and Photo Courtesy of

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