Roasted Red Pepper and Summer Squash

roasted red pepper and summer squashRoasting vegetables has got to be one of the easiest ways to make a delicious side dish. A while back, I tore a vegetable roasting chart out of Good Housekeeping magazine. I use it all the time. I had used less red pepper and squash than expected in my quesadillas the other night, so I decided to roast the rest together tonight. Roasting really brings out the sweetness of the red pepper! I added a little basil to tie everything together. Between the 2 of us, my husband and I ate 3 red peppers and 3 squash.

Roasted Red Pepper and Summer Squash
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 medium red bell pepper
  • 3 summer squash (I used 1 zucchini and 2 golden zucchini)
  • 4 tablespoons olive oil, divided
  • ¼ cup basil leaves, sliced thinly
  1. Preheat oven to 450 degrees.
  2. Cut bell pepper into 1 inch strips. Combine with about 2 tablespoons of olive oil. Pour into roasting pan. Roast for 10 minutes.
  3. While the pepper is roasting, cut squash in half lengthwise, the cut each half into quarters (I did mine lengthwise, but you could go either way.) Mix with another 1-2 tablespoons of oil, depending on how much remained in the bowl after you poured out the pepper.
  4. After the peppers have roasted for 10 minutes, add the squash and roast an additional 15-20 minutes, until vegetables are soft and brown. Sprinkle with basil

What do you make for a quick side dish?

Happy eating!


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