Roasted Summer Vegetables

Hello there!  Sorry for the radio silence last week.  I got a freelance job through eBay writing some guides for them.  You can check them out here. Be sure to like them or comment on them so I can do some more!

Anywho, I missed this little blog of mine and you guys of course!

My summer garden is in full swing, which means I have summer squash coming out of my ears.  What is a good way to use it up?


Roast it off.  I roast big batches of vegetables and then eat them all week!


For this batch I used yellow squash, carrots, onions, and asparagus.  I just used whatever I had in my fridge.


Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.  

Roasted Summer Vegetables
Prep time
Cook time
Total time
Roasted Summer Vegetables
Serves: 4
  • Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
  • Extra virgin olive oil
  • Salt and pepper
  1. Preheat oven to 450 degrees.
  2. Cut up your vegetable to bite size.  The smaller they are the faster they cook.
  3. Drizzle with a little oil and sprinkle on some salt and pepper.  Toss with your hands so everything is coated.  Roast for about 20 minutes, but the time will depends a lot on how big you cut your vegetables. They will be fork tender and be starting to brown a little bit.
  4. Eat!

One thought on “Roasted Summer Vegetables

  1. Pingback: Tilapia Piccata | With Love from the Vine

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