why make this recipe

Easy Baked Zucchini, Squash & Veggies is a colorful and healthy dish that works well for any meal. It’s quick to prepare and packed with nutrients. This dish is perfect for using up fresh vegetables and offers a great way to enjoy the flavors of summer produce. Plus, baking the veggies enhances their natural sweetness and provides a delightful caramelized taste.

how to make Easy Baked Zucchini, Squash & Veggies

Ingredients

1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
2 cups broccoli florets
2 cups cauliflower florets
1/2 red onion, chopped
1 bell pepper, chopped
5 oz mushrooms, halved or quartered
1 cup cherry tomatoes (add whole or halved)
2 tablespoons balsamic vinegar
2 tablespoons avocado oil (or olive oil)
1 1/4 teaspoons dried thyme
Salt and black pepper, to taste

Directions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the zucchini, yellow squash, broccoli, cauliflower, red onion, bell pepper, mushrooms, and cherry tomatoes.
Drizzle the balsamic vinegar and avocado oil over the vegetables. Sprinkle with dried thyme, salt, and black pepper.
Toss everything together until the veggies are evenly coated.
Transfer the seasoned vegetables to the prepared baking sheet, spreading them out in an even layer for optimal roasting.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
Remove from the oven and let cool slightly before serving. This vibrant dish is perfect as a side or a light main course!

how to serve Easy Baked Zucchini, Squash & Veggies

You can serve Easy Baked Zucchini, Squash & Veggies as a side dish with grilled chicken, fish, or steak. It can also be enjoyed on its own as a light meal. For an extra touch, sprinkle some grated Parmesan cheese on top right before serving.

how to store Easy Baked Zucchini, Squash & Veggies

To store leftovers, let the vegetables cool completely and then place them in an airtight container. You can keep them in the refrigerator for up to 3-4 days. Reheat in the oven or microwave when you’re ready to enjoy them again.

tips to make Easy Baked Zucchini, Squash & Veggies

Cut all vegetables to similar sizes for even cooking.
Feel free to add your favorite herbs or spices to enhance the flavor.
For a nutty flavor, you can sprinkle some toasted nuts or seeds on top before serving.

variation

You can switch up the vegetables based on what you have at home. Bell peppers can be replaced with carrots or asparagus. You might also use different herbs like rosemary or oregano for a different taste.

FAQs

1. Can I use frozen vegetables for this recipe?
While fresh vegetables yield the best texture and flavor, you can use frozen vegetables if that’s what you have. Just adjust the cooking time since frozen veggies may require a bit longer to cook.

2. Is this dish vegan?
Yes, Easy Baked Zucchini, Squash & Veggies is vegan and gluten-free, making it suitable for a variety of diets.

3. Can I make this dish ahead of time?
Yes, you can prepare the veggies the night before, season them, and store them in the fridge. Roast them the next day for a quick and easy meal.