Are you tired of bland, boring vegetable sides that put everyone to sleep? Get ready to transform your summer squash into a mouthwatering masterpiece that will have your family and friends begging for seconds! This simple yet sensational roasted vegetable dish combines the sweet, caramelized flavors of summer squash, bell peppers, and onions into a side dish so delicious, it might just steal the show from your main course.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium summer squash, sliced
- 1 bell pepper, chopped
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash all vegetables thoroughly under cool running water. Trim the ends of the summer squash and slice them into approximately 1/4-inch thick half-moons. Seed and chop the bell pepper into roughly 1-inch pieces. Peel the onion and slice it into thin rings.
- In a large mixing bowl, combine the sliced summer squash, chopped bell pepper, and sliced onion. Drizzle the olive oil over the vegetables and sprinkle with dried thyme, salt, and freshly ground black pepper.
- Toss the vegetables gently but thoroughly to ensure they are evenly coated with oil and seasonings. Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow proper roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning. The vegetables should be tender and have golden-brown edges when done.
- Remove from the oven and let the vegetables rest for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer the roasted vegetables to a serving dish. Serve hot as a side dish or as part of a vegetable medley. Optional: Garnish with fresh herbs like parsley or basil for added freshness.
Tips
- Use a large, rimmed baking sheet to ensure vegetables have plenty of space. Overcrowding leads to steaming instead of roasting, which means goodbye crispy edges!
- Cut vegetables into similar-sized pieces to guarantee even cooking. This ensures no piece is under or overcooked.
- Don't skip the olive oil - it's crucial for helping vegetables caramelize and develop those irresistible golden-brown edges.
- For extra flavor, experiment with different herbs like rosemary or oregano instead of thyme.
- Let the vegetables rest for a few minutes after roasting to allow their flavors to settle and intensify.
- If you want extra crispiness, consider turning on the broiler for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 6g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
