Go Back
- 2 medium zucchinis - 2 medium yellow squashes - 1 red bell pepper - 1 small red onion - Extra virgin olive oil - Garlic powder - Dried oregano - Smoked paprika - Sea salt and freshly ground black pepper - Fresh basil leaves To make oven roasted zucchini and squash, you need a few key ingredients. Start with the vegetables. Zucchini and yellow squash are great choices. They both roast well and become tender. The red bell pepper and red onion add color and sweetness. Next, you need your seasonings. Extra virgin olive oil helps the veggies brown nicely. Garlic powder gives a tasty kick, while oregano adds a herby note. Smoked paprika brings a warm flavor, and salt and pepper enhance everything. For a fresh finish, consider basil leaves. They add a pop of color and a burst of flavor. You can find the full recipe to see how to bring all these ingredients together. Enjoy your cooking! Preheating your oven to 425°F (220°C) is very important. A hot oven helps the zucchini and squash roast evenly. This high heat brings out their natural sweetness. It also makes them crisp and tender, just how we want them. When you slice zucchini and squash, aim for half-moons. This shape lets them cook evenly. Use a sharp knife for clean cuts. Make sure the pieces are about the same size. This way, they roast together nicely. To coat the vegetables for even flavor, use a large bowl. Add the sliced zucchinis, squashes, red bell pepper, and red onion. Pour the olive oil on top. Then, sprinkle the garlic powder, oregano, paprika, salt, and pepper. Toss everything well to coat each piece. This step is key to tasty roasted veggies. Spread the seasoned vegetables on a large baking sheet. Make sure they’re in a single layer. This helps them roast, not steam. Place the baking sheet in the hot oven. Roast for 20-25 minutes. Halfway through, stir the mixture. This promotes even cooking and browning. When done, the vegetables should be golden and tender. Once they cool, garnish with fresh basil. For the complete process, refer to the Full Recipe. To make tasty oven-roasted zucchini and squash, you need fresh veggies. Look for zucchinis and yellow squashes that are firm, smooth, and vibrant. Pick ones that feel heavy for their size. Seasonal options are the best. Summer is when zucchinis and yellow squashes shine. You can also try colorful bell peppers. They add sweetness and crunch to your dish. Cooking time can change based on how tender you want your veggies. For crisp-tender zucchini and squash, roast for about 20 minutes. If you prefer them softer, add 5 more minutes. Keep an eye on them! Stir halfway through to help them cook evenly. You want a golden-brown color, which shows they’re perfectly done. To make your roasted veggies even more fun, add spices or herbs. Fresh garlic makes a big difference. You can also try red pepper flakes for heat. If you like herbs, fresh thyme or rosemary are great options. They add a lovely aroma and taste. Mix and match to find your favorite flavors! For the complete recipe, check the Full Recipe. {{image_4}} You can switch up the veggies for more fun! Try using: - Eggplant, cut into cubes - Asparagus, trimmed and halved - Cherry tomatoes, whole - Carrots, sliced into thin rounds - Bell peppers, any color, chopped Using seasonal veggies adds variety and freshness. You can also play with flavors. For a Mediterranean twist, add herbs like thyme and rosemary. Try an Italian vibe with balsamic vinegar and fresh parsley. For spice lovers, mix in chili flakes or cayenne pepper. Each option gives a new taste to the dish. Roasted zucchini and squash pair well with many foods. Serve them with grilled chicken for a hearty meal. They also taste great with fish or tofu. You can add them to a grain bowl with quinoa or brown rice. Mix them into pasta for a colorful dish. These ideas make your meal exciting and delicious. After you enjoy your oven roasted zucchini and squash, store leftovers in the fridge. Place the veggies in an airtight container. This keeps them fresh and tasty for up to three days. Make sure they cool to room temperature before sealing. This step helps to avoid moisture build-up, which can make them soggy. If you want to keep the flavors intact, try to avoid mixing them with other strong-smelling foods. You can freeze your roasted zucchini and squash for future meals. First, let the veggies cool completely. Next, spread them in a single layer on a baking sheet. Freeze them for about one hour until they are firm. Then, transfer the veggies to a freezer-safe bag. Be sure to remove as much air as possible before sealing. Label the bag with the date. They will last up to three months in the freezer. When it's time to enjoy your frozen or refrigerated veggies, reheating them correctly is key. For the best results, use the oven. Preheat it to 350°F (175°C). Spread the zucchini and squash on a baking sheet in a single layer. Heat for about 10-15 minutes, until they're warmed through. You can also use a microwave for quick reheating, but the oven gives better flavor and texture. Just cover the dish to keep them moist while heating. Roasting zucchini and squash takes about 20 to 25 minutes at 425°F (220°C). The time may change based on how thick you slice the veggies. Thinner slices cook faster, while thicker ones need more time. Always check for a light golden color and tenderness to know when they are done. Yes, you can use many types of squash! Summer squash, butternut squash, and acorn squash all work well. Each type adds a unique taste and texture. For a colorful dish, mix different squash types. Just keep in mind that cooking times may vary based on the type and size of the squash. Roasted zucchini and squash pair well with many dishes. Try serving them with grilled chicken or fish for a balanced meal. They also taste great with quinoa, rice, or pasta. For a vegetarian option, add them to a salad or serve with hummus. You can find the Full Recipe for more ideas! Roasting zucchini and squash can be fun and easy. We covered the key ingredients, from fresh veggies to flavorful seasonings. Preheating the oven and using proper slicing techniques are crucial for the best results. Remember to adjust cooking times based on your taste. Explore different veggies and flavors to keep meals exciting. With simple storage and reheating tips, you can enjoy leftovers easily. Now, it’s time to try these steps and create your own delicious dish. Enjoy every bite!

Oven Roasted Zucchini and Squash

Discover the deliciousness of Oven Roasted Zucchini & Squash Delight! This vibrant recipe features tender zucchini, yellow squash, and colorful bell peppers, perfectly seasoned with garlic and smoked paprika. Perfect as a side dish or a healthy meal, this simple method brings out the best flavors in veggies. Click through for the full recipe and enjoy a wholesome dish that's as easy to make as it is to savor!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, sliced into half-moons

2 medium yellow squashes, sliced into half-moons

1 red bell pepper, diced into bite-sized pieces

1 small red onion, thinly sliced

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure it's hot enough for roasting.

    In a large mixing bowl, combine the sliced zucchinis, yellow squashes, diced red bell pepper, and sliced red onion to prepare a colorful vegetable medley.

      Drizzle the extra virgin olive oil over the mixed vegetables, making sure every piece gets a nice coating. Then, sprinkle the garlic powder, dried oregano, smoked paprika, sea salt, and freshly ground black pepper over the top.

        Using a large spoon or your hands, gently toss the vegetables until they're thoroughly coated in the oil and spices, ensuring maximum flavor in every bite.

          Transfer the seasoned vegetable mixture onto a large baking sheet, spreading them out into a single even layer for optimal roasting.

            Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. Stir the mixture halfway through the cooking time to promote even browning and tenderness.

              Once the vegetables are tender and have achieved a light golden color, carefully remove the baking sheet from the oven and allow the dish to cool for a few minutes.

                Finally, transfer the roasted vegetables to a serving dish. Garnish generously with fresh basil leaves to add a burst of color and flavor before serving.

                  Prep Time | Total Time | Servings: 10 minutes | 30 minutes | 4 servings