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- 2 medium zucchinis, sliced into ½-inch rounds - 2 medium summer squashes, sliced into ½-inch rounds - 1 red bell pepper, diced into bite-sized pieces - 1 yellow bell pepper, diced into bite-sized pieces - 3 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - 2 tablespoons fresh parsley, finely chopped (for garnish) - Zest of 1 medium lemon - Juice of 1 medium lemon - Large mixing bowl - Sharp knife and cutting board - Baking sheet - Parchment paper - Measuring spoons - Serving platter Start by washing the zucchinis and summer squashes. Cut off both ends and slice them into ½-inch rounds. Next, wash the bell peppers. Cut them into halves, remove the seeds, and dice them into bite-sized pieces. When you have all your veggies ready, place them in a large mixing bowl. This helps you mix everything well later. Use your knife carefully to avoid accidents. Once the veggies are prepped, it's time to season them. This step is key for flavor. You’ll want to coat them evenly with olive oil and spices. That way, every bite bursts with taste. For extra zing, remember to zest and juice the lemon. This will add a fresh twist to your dish. Now, you're set to move on to roasting these vibrant veggies. For the full recipe, check the section above! First, preheat your oven to 425°F (220°C). This step is key for a good roast. A hot oven makes the vegetables tender and caramelized. Next, grab a large mixing bowl. Add the sliced zucchinis, summer squashes, and diced bell peppers. Mix them gently to combine. This colorful mix will add flavor and texture to your dish. Now, drizzle the extra virgin olive oil over the vegetables. You need enough oil to coat each piece well. Then, sprinkle in the garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Toss everything together until the veggies are evenly coated in oil and spices. Line a large baking sheet with parchment paper. This makes cleanup much easier! Spread the vegetable mixture evenly on the sheet. Avoid overcrowding; give them space to roast properly. Place the baking sheet in your preheated oven. Roast the vegetables for 20-25 minutes. Be sure to stir them halfway through for even cooking. You want them to turn tender and golden with a nice caramelized look. Once finished, take the baking sheet out of the oven. Immediately sprinkle the lemon zest over the hot veggies. Then, squeeze the lemon juice on top. Toss gently to mix in the fresh flavors. Finally, transfer your vibrant medley to a serving platter. Garnish with finely chopped parsley for a bright touch. This dish will delight your taste buds and brighten your table. This recipe is part of the Full Recipe for Zesty Roasted Zucchini & Summer Squash Medley. To get that perfect roasted texture, cut your vegetables evenly. Slice zucchinis and summer squashes into ½-inch rounds. This size helps them cook evenly. Spread them out on the baking sheet. Avoid overcrowding, as this traps steam and makes them soggy. Stir them halfway through roasting for even browning. Roasting at 425°F (220°C) gives a nice caramelized flavor. While the recipe uses garlic powder and smoked paprika, feel free to get creative. Try adding Italian herbs like oregano or thyme for a fresh twist. For a spicy kick, sprinkle some red pepper flakes. You can also mix in lemon pepper for a bright burst of flavor. Experiment with your favorite spices to find what you love most. Garnishing adds beauty and flavor to your dish. Fresh parsley brings a nice color and a touch of freshness. You can also use grated Parmesan for a cheesy finish. If you want a bit of crunch, try toasted pine nuts or sunflower seeds. For a zesty touch, add a little more lemon juice right before serving. These simple additions will elevate your roasted zucchini and summer squash. For the complete experience, check out the Full Recipe to see how all these tips come together. {{image_4}} You can add many other veggies to your roasted zucchini and summer squash. Try carrots, bell peppers, or red onions. Broccoli or asparagus also works great. Just cut them to a similar size for even cooking. This way, all your veggies roast nicely together. Change up the flavors with different spices. Add Italian herbs like oregano or basil for a fresh taste. For a spicy kick, try chili flakes or cayenne pepper. You can also use fresh herbs like thyme or rosemary. Each spice gives the dish a new twist. You can turn this dish into a full meal easily. Add cooked quinoa or couscous for extra texture. Toss in some chickpeas or black beans for protein. If you want meat, grilled chicken or shrimp pairs well. Mix it all together for a hearty, unique dish. Don't forget to check out the Full Recipe for more tips! To store leftovers, let the roasted zucchini and summer squash cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate them from other foods to avoid any flavor mix. When you’re ready to enjoy your leftovers, you can reheat them in the oven or on the stovetop. For the oven, preheat it to 350°F (175°C). Spread the vegetables on a baking sheet and heat for about 10 minutes. On the stovetop, use a pan over medium heat for about five minutes. Stir them occasionally for even warming. You can freeze roasted zucchini and summer squash for longer storage. First, let them cool and then spread them out on a baking sheet. Freeze them for about two hours until firm, then transfer to a freezer bag. They can last up to three months in the freezer. When ready to use, simply thaw in the fridge overnight before reheating. For best taste, use within a month. Yes, you can use other squash. Yellow squash, pattypan, and even acorn squash work well. Each type gives a unique taste and texture. Feel free to mix and match. This adds variety to your dish. Roasted zucchini and summer squash pair nicely with many dishes. Try serving them with grilled chicken or fish. They also go well with quinoa or rice. Consider adding them to a fresh salad too. Their vibrant flavors brighten any meal. Check the vegetables after 20-25 minutes of roasting. They should be tender and slightly golden. Use a fork to test their doneness. If it goes in easily, they are ready. Look for slight caramelization for the best flavor. For full details, check the Full Recipe. Roasting zucchini and summer squash is easy and fun. We covered the key ingredients, tools, and simple steps. I shared tips for great texture and tasty seasoning options. You can even mix in other veggies to make it your own. Remember, leftovers can be stored and reheated later. Enjoy your dish, and don't hesitate to try new ideas for your next meal. Happy cooking and savoring every bite!

Roasted Zucchini and Summer Squash

Bring summer flavors to your table with this zesty roasted zucchini and summer squash medley! This vibrant dish combines fresh zucchinis, summer squashes, and bell peppers tossed in olive oil and spices, then roasted to perfection. Brighten it up with lemon zest and juice for an irresistible finish. Perfect as a side or a main delight! Click through to explore this easy, delicious recipe and elevate your summer meals!
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Ingredients
  

2 medium zucchinis, sliced into ½-inch rounds

2 medium summer squashes, sliced into ½-inch rounds

1 red bell pepper, diced into bite-sized pieces

1 yellow bell pepper, diced into bite-sized pieces

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

2 tablespoons fresh parsley, finely chopped (for garnish)

Zest of 1 medium lemon

Juice of 1 medium lemon

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure it is hot enough for roasting.

    In a large mixing bowl, combine the sliced zucchinis, summer squashes, and both diced bell peppers, stirring gently to mix the vegetables.

      Drizzle the extra virgin olive oil evenly over the vegetable medley.

        Add the garlic powder, onion powder, smoked paprika, and season generously with sea salt and freshly cracked black pepper. Toss all the ingredients together thoroughly until each piece of vegetable is well coated with oil and spices.

          Line a large baking sheet with parchment paper for easy cleanup. Spread the vegetable mixture evenly on the prepared baking sheet, making sure not to overcrowd the vegetables to allow for proper roasting.

            Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir the vegetables halfway through to promote even cooking, until they are tender and golden with slight caramelization.

              Once roasted, carefully remove the baking sheet from the oven. Immediately sprinkle the lemon zest and squeeze the lemon juice over the hot vegetables. Gently toss the mixture to incorporate the flavors.

                Transfer the colorful medley to a serving platter and garnish with the freshly chopped parsley for a touch of vibrancy.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve the medley warm, allowing the vivid colors and glistening textures to shine through. Consider pairing it alongside grilled proteins or as a standout side for any summer meal!