Roasted Summer Vegetables

Roasted Summer Vegetables

Accent your meal with these crispy, roasted summer squashes, onion and asparagus.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 50 mins

Yield: 4 x 1 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe Gluten-Free Recipe


  • 1 zucchini squash, chopped
  • 1 yellow summer squash, chopped
  • 1 large onion, chopped
  • 1 lb asparagus, top half of stalks chopped
  • 1 Tbsp olive oil
  • 1 pinch each of salt and pepper


Combine vegetables in shallow pan. Add 1 tablespoon olive oil, salt and pepper, and stir to coat vegetables. Spread coated vegetables in dish.

Roast in 450ºF oven for 40 to 50 minutes, stirring every 10 minutes (note: longer roasting time will result in crispier vegetables).


Recipe yields 4 one-cup servings, but if a larger serving desired, split into 2 two-cup servings.

Can add mushrooms, bell pepper pieces, and/or an additional tablespoon of olive oil.

Serving suggestions are not included in the nutritional analysis.


If desired, cut vegetables into bite-sized pieces, versus chopping them.

Thanks to Mary Frost, member

Nutritional Info (per serving)

CALORIES 120 cals
Kilojoules 499 kJ
Fat 3.8 g
Saturated Fat 0.6 g
Cholesterol 0 mg
Sodium 116 mg
Carbohydrates 21.1 g
Fiber 5.1 g
Total Sugars 4.6 g
Protein 4.3 g
Calcium 79.0 mg
Note: A dash indicates no data is available.