Roasted Zucchini and Summer Squash

This is one of my favorite side dishes to make in the late summer — simple roasted zucchini and summer squash, with a marinade of olive oil and balsamic vinegar to heighten the flavor.

Though it’s perfect for late summer or early fall, when these particular vegetables are the most abundant, there’s no reason you can’t enjoy it year round. It makes a great side dish for so many types of meals. 

Complete the meal: For a lovely summer meal, make a quick cold soup that requires little hands-on time while the vegetables are roasting. Two good ones to pair with this are Quick Cold Pinto Bean Soup or Cold Green Pea and Cucumber Soup. Serve the meal with ripe summer tomatoes and fresh bread.

Serve at room temperature over a bed of mixed baby greens. Pair with another easy salad for protein, like Super-Quick Two Bean Salad.

Ways to vary this roasted squash recipe

• Serve at room temperature over a bed of mixed baby greens.
• Stir in 1/2 cup chopped pitted black olives or sliced sun-dried tomatoes.
• Toss with baby spinach and diced vegan feta. This is a good filling for wraps!
• Serve over a bed of grains such as quinoa or couscous.

See lots more delicious roasted vegetable recipes.

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Yield: 4 to 6

Roasted Zucchini and Summer Squash

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This is one of my favorite side dishes to make in the late summer — simple roasted zucchini and summer squash, with a marinade of olive oil and balsamic vinegar to heighten the flavor.

Ingredients

Marinade

• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup dry white wine
• 2 teaspoons salt-free seasoning blend (like Mrs. Dash)
• 1/2 teaspoon dried oregano

The rest

• 1 medium red onion, diced
• 2 medium zucchinis, halved or quartered lengthwise and sliced
• 1 medium yellow summer squash, halved or quartered lengthwise and sliced
• 1 medium red bell pepper, diced
• Salt and freshly ground pepper
• 1/4 cup chopped fresh parsley or cilantro

Instructions

1. Preheat the oven to 425º F.
2. Combine the ingredients for the marinade in a small bowl and stir together.
3. Combine the onion with 2 to 3 tablespoons of the marinade in a mixing bowl. Transfer to a parchment-lined roasting pan or sheet pan and place in the oven for 10 minutes.
4. Combine the zucchinis, summer squash, and bell pepper in the same mixing bowl. Pour the marinade over them and toss together.
5. Transfer the vegetables and marinade to the roasting pan. Stir together with the onion. Bake for 20 minutes, stirring after 10 minutes, or until the vegetables are tender and starting to lightly brown.
6. Transfer the vegetable mixture to a serving bowl. Season with salt and pepper and stir in the parsley. Serve at once, or let cool to room temperature.

Notes

Variation ideas

• Serve at room temperature over a bed of mixed baby greens.
• Stir in 1/2 cup chopped pitted black olives or sliced sun-dried tomatoes.
• Toss with baby spinach and diced vegan feta to make a warm salad.
• Serve over a bed of grains such as quinoa or couscous.

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