Crispy Roasted Summer Vegetables

Colorful roasted summer vegetables including zucchini, yellow squash, asparagus, bell peppers, and onions, garnished with fresh dill, served on a white ceramic platter over a green linen napkin

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This ultimate Crispy Roasted Summer Vegetables recipe features roasted summer vegetables like bell peppers, asparagus, and red onion. Learn how to roast vegetables with olive oil, fresh herbs, and simple seasoning to achieve tender perfection every time.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American, European

Keyword: Crispy Roasted Summer Vegetables

Servings:

Calories: 178kcal

Equipment

Ingredients

2 Zucchini medium
2 Yellow squash medium
1 Red pepper
1 bunch Asparagus
1 Yellow pepper
1 Onion medium
1 tbsp Garlic minced
1/2 tsp Salt
1/2 tsp Black pepper
3 tbsp Olive oil
2 tbsp Dill fresh, chopped

Instructions

Heat oven to 400 degrees F (or 375F with fan).
2. Line a large sheet pan or baking sheet with parchment paper for easy cleanup.
3. Cut your vegetables into 1-inch pieces or 1-inch wedges (this ensures they roast evenly).
4. In a large bowl, toss the veggies with olive oil, sea salt, black pepper, and chopped dill.
5. Spread them in a single layer on the baking sheet — this is key to that golden perfection.
6. Roast for 25-30 minutes, stirring once halfway through.
7. Finish with a squeeze of lemon juice, a sprinkle of lemon zest, and chopped fresh dill.

Nutrition