Easy Roasted Veggies

It’s been forever since I’ve posted a recipe and I have a couple in mind to add to here in the next little while, all made with zucchini. Yup that’s right. I realize I am not the only one with tons of zucchini to eat and I’m not complaining, in fact I’m super thankful for all the zucchini recipes online. I’m actually pretty sure I’ve never enjoyed zucchini this much before, maybe because of this pregnancy or maybe just because it’s so good freshly picked. Either way, I thought I’d share my recipes for using up all that green goodness.

Easy Roasted Zucchini and Peppers


Zucchini, Peppers, any other roastable (totally not a word I realize) veggies

Chop veggies up into large bite sized peices and throw into a covered roasting or baking dish. Drizzle on some olive oil and top with your favorite herb. I used parsley because that’s the only fresh herb I had in the garden. Stir it all up, pop the lid on and roast at about 350 for 30 mins or until veggies are soft and lightly browned.

Here are some links to other zucchini recipes I want to try this fall:

Buttermilk Summer Squash Soup -101 Cookbooks

Pineapple Zucchini Sheet Cake – PW Cooks

Zucchini Ricotta Cheesecake – 101 Cookbooks

Chocolate Zucchini Cupcakes -101 Cookbooks (I’ve actually made these before… so good!)

3 thoughts on “Easy Roasted Veggies

  1. Meg

    I’ve been roasting fresh carrots, beets, and zucchini from the garden… so delicious. Toss chopped carrots and beets in olive oil and sprinkle with sea salt; put in oven at 350-375 and roast for about 15 minutes. Add chopped zucchini and mix well with carrots and beets; roast for another 15 minutes or so. YUM!!


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