Roasted Zucchini and Summer Squash

This is one of my favorite side dishes to make in the late summer — a simple roasted zucchini and summer squash recipe 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.  

Why I love this recipe (and hopefully you will, too)

• It makes great use of two abundant summer squashes, yet can be made year round.
• Balsamic vinegar adds an unexpected flavor element.
• It couldn’t be simpler to make, and can be varied in several ways (see next section).
• This roasted squash preparation is a side dish that can be served with many kinds of meals.

Dishes like this aren’t a lot of work, other than needing a bit of prep. Make your work easier and more pleasurable with a good quality cutting board. Cutting boards like those made by Forest Decor are beautiful, durable, and economical. Their selection of custom cutting boards make great gifts!

Ways to vary this roasted squash recipe

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

What to serve with roasted zucchini and summer squash

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. This meal could use some good carbs! Fresh corn on the cob would do the trick, or some simple cooked quinoa or farro.

Explore more …

• Roasted vegetable recipes
• 10 Easy Roasted Vegetable Dishes That Hardly Need Recipes
• Roasted Kabocha Squash
• Maple Roasted Sweet Potatoes and Apples
• Sautéed Zucchini with Fresh Mint

Continue to Content

Yield: 4 to 6

Roasted Zucchini and Summer Squash

Print

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.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

Marinade

• 2 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar (or other mild vinegar)
• 2 teaspoons salt-free seasoning blend (like Mrs. Dash)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh)

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 1 tablespoon 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 zucchini, 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 15 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.

See lots more plant-forward salad & sides.