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Easy Roasted Summer Vegetables
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Easy Roasted Summer Vegetables

A brief summary of the recipe.
Cook Time20 minutes
Total Time20 minutes
Servings: 4

Ingredients

Vegetables and Dressing

  • 1/4 cup olive oil
  • 1/4 cup finely grated Parmesan cheese plus more for serving
  • 3 cloves garlic minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound baby Yukon Gold potatoes halved
  • 1 medium zucchini diced
  • 1 small yellow summer squash diced
  • 1 1/2 cups cherry tomatoes halved if large
  • 1 cup fresh corn kernels

Instructions

Cooking Instructions

  • Preheat your oven to 425°F and position a rack in the center.
  • To prepare the dressing, combine all the ingredients in a large bowl and mix well.
  • Add the halved potatoes, diced zucchini, and yellow squash to the dressing, and toss them together until well coated.
  • Spread the vegetable mixture onto a large rimmed baking sheet in a single layer, making sure the cut sides of the potatoes are facing down. Roast the vegetables in the oven for about 18 to 20 minutes or until the potatoes are golden brown.
  • Once the potatoes are ready, incorporate the halved cherry tomatoes and corn into the hot baking sheet. Gently stir them with the other vegetables and arrange everything in an even layer. Return the baking sheet to the oven and roast again for 5 to 7 minutes, or until the tomatoes start to burst.
  • After roasting, transfer the vegetables to a serving platter and sprinkle additional Parmesan cheese on top. Serve hot.

Notes

This recipe serves 4 people. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.