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–+ servings
Roasted Zucchini and Summer Squash

Savory Roasted Zucchini and Summer Squash for a Fresh Twist

A delicious plate of Roasted Zucchini and Summer Squash with Balsamic Marinade, perfect as a side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Extra Virgin Olive Oil Substitute with avocado oil for a neutral flavor.
  • 2 tablespoons Balsamic Vinegar Can be replaced with apple cider vinegar for a different twist.
  • 1 teaspoon Salt-Free Seasoning Blend Mrs. Dash or Italian seasoning are great options.
  • 1 teaspoon Dried Oregano Fresh oregano can be used for a brighter taste.
For the Vegetables
  • 1 medium Red Onion Yellow onion works well as a substitute.
  • 2 medium Zucchini Yellow squash can be swapped for a colorful touch.
  • 2 medium Yellow Summer Squash Feel free to use extra zucchini.
  • 1 medium Red Bell Pepper Any bell pepper color can work beautifully.
For Finishing Touches
  • to taste Salt
  • to taste Freshly Ground Pepper
  • 1/4 cup Fresh Parsley or Cilantro Can substitute with basil or chives.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine the olive oil, balsamic vinegar, dried oregano, and salt-free seasoning blend. Whisk until well mixed.
  3. Chop the red onion, add 1 tablespoon of the marinade, and mix well. Spread on the baking sheet and roast for 10 minutes.
  4. Prepare zucchini, summer squash, and red bell pepper, adding them to the bowl with the remaining marinade. Toss to coat.
  5. After 10 minutes, add the tossed vegetables to the baking sheet with the onions and roast for another 15 minutes, stirring halfway.
  6. Transfer roasted vegetables to a bowl, season with salt and pepper, and garnish with fresh herbs. Serve immediately.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 30mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

Cut vegetables uniformly for even cooking and let them marinate for at least 15 minutes for the best flavor.

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