Roasted Summer Vegetables Recipe

Roasted summer vegetables are the perfect dish to celebrate the bounty of seasonal produce. This easy, oven-roasted traybake is packed with colour, texture, and caramelised flavour.

In late summer, when courgettes, tomatoes, onions, and peppers are at their juiciest, this roasted vegetables recipe really shines. Roasting enhances the natural sweetness of vegetables, creating crispy edges and soft centres with a lovely smoky depth.

I especially love this dish because it’s healthy, hands-off, and works for every occasion – from midweek dinners to summer dinner parties. Low in carbs and fats, high in nutrients like vitamin C (from peppers), potassium (courgettes), and antioxidants (tomatoes), this dish is a powerhouse of flavour and nutrition.

Roasting also concentrates flavours. It turns bitter veg like onions or peppers into deeply savoury treats. If you’re not a fan of vegetables, give roasting a chance – it might just change your mind.

Ingredients

From courgettes to ripe tomatoes, and vibrant bell peppers to sweet red onions, this recipe celebrates the best of summer's harvest. Add a few simple herbs, a drizzle of good olive oil, and a crumble of salty feta, and you’ve got a dish that looks rustic but tastes gourmet. Here is what I am using when making those roasted summer vegetables.

• Courgettes – Light, fresh and juicy, courgettes roast beautifully. Their high water content helps them soften quickly, making them a go-to summer vegetable.
• Red Onion – When roasted, red onions mellow and sweeten, becoming caramelised and silky. They add both colour and natural sweetness.
• Ripe Tomatoes – Tomatoes break down into jammy, roasted pockets of flavour, mingling with the herbs and juices in the dish.
• Peppers (Capsicum) – Bell peppers add crunch and sweetness. Roasting enhances their natural sugars and softens their skin for a silky texture.
• Garlic – Thin slices of garlic roast into crispy, aromatic chips. They’re little flavour bombs in every bite.
• Olive Oil – Use a good-quality olive oil, while not the extra-virgin, as you need oil with a high smoke point to withstand the oven heat. Olive oil gives richness and helps with caramelisation.
• Dried Oregano, Marjoram, and Thyme – These Mediterranean herbs create a savoury base that pairs beautifully with summer veg.
• Feta Cheese – Crumbled on top after roasting, feta adds tang, saltiness, and a creamy contrast to the sweet vegetables.
• Salt & Ground Pepper – Basic seasoning, but essential. Remember – feta adds salt, so adjust accordingly.
• Fresh Parsley – A fresh sprinkle at the end adds colour, a slight bitterness, and freshness to balance the rich roasted flavours.

Instructions How to Make Roasted Summer Vegetables

This recipe couldn’t be easier. Just four simple steps, and the oven does most of the work!

1. Step 1: Preheat your oven to 210°C (410°F). Wash all the vegetables thoroughly. Slice the courgettes and tomatoes into thick rounds, cut the onion into rings, the peppers into medium chunks, and slice the garlic thinly.

2. Step 2: Place all the cut vegetables in a large mixing bowl. Add dried oregano, marjoram, thyme, a generous pinch of black pepper, and olive oil. Add salt sparingly if you’re planning to use feta, as it’s already salty. Mix everything well until evenly coated.

3. Step 3: Spread the vegetables in a deep baking dish. A deeper tray helps keep all the juices inside and prevents mess in your oven. Add a drizzle more olive oil if it looks dry. Pop it in the hot oven.

4. Step 4: Roast for around 20 minutes. Stir once midway through roasting to ensure everything cooks evenly. The vegetables are done when fork-tender and caramelised at the edges. Finish with crumbled feta and fresh parsley.

Tips:

• Don’t skimp on the oil. A generous drizzle of olive oil ensures the vegetables roast instead of drying out. Not enough oil can cause them to become leathery or burn at the edges. If the mixture looks too dry before going into the oven, add a splash more.
• Cut vegetables to similar sizes. This helps everything cook evenly and finish at the same time. Uneven pieces may result in some vegetables being undercooked while others over-roast or burn.

How to Serve and Store Roasted Summer Vegetables

Roasted summer vegetables are incredibly versatile and can easily adapt to any mealtime. Serve them warm over a slice of crusty sourdough or toss them through pasta with grated parmesan for a quick main dish. Add grilled chicken, turkey, or salmon for a more filling plate. For a vegetarian option, try roasted halloumi or stir in chickpeas before roasting for extra protein and texture.

They also shine as a side dish alongside barbecued meats, lentil salads, couscous, or grain bowls. Leftovers can be repurposed into wraps, stuffed into pitas with hummus, or added to a lunchbox grain salad.

To store, let the roasted vegetables cool completely, then refrigerate them in an airtight container for up to 3 days. Reheat in the oven or a skillet to bring back their texture, or enjoy them cold in wraps or salads. They freeze well in small portions, though the texture will soften once thawed — still great for soups, pasta bakes, or savoury tarts.

Notes for Perfect Roasted Summer Vegetables

Here are some of the useful notes to get the best of this recipe:

• Use ripe, seasonal vegetables for the best flavour and texture. Summer vegetables like courgettes, tomatoes, and peppers are at their peak in late summer—sweeter, juicier, and more vibrant. Head to your local farmers’ market for the freshest produce, or ask around if you’ve got neighbours growing their own—this dish is made for garden gluts.
• Go easy on the salt if you're using feta. Feta is naturally salty, so adding too much salt to the vegetables before roasting can easily tip the dish into over-salted territory. It’s best to season lightly at first and adjust after the feta is added.
• Don’t skip the garlic—it’s essential. Thinly sliced garlic roasts into golden, crisp slivers that add intense flavour throughout the dish. Roasting mellows the sharpness and infuses the oil and veg with a deeply savoury aroma.
• Switch up the veg based on what’s available. This recipe for roasted summer vegetables is very forgiving—use aubergines, mushrooms, or carrots if that’s what you have. The core method stays the same, but you can easily tailor it to what’s in your fridge or garden.
• Stir halfway through roasting for even browning. Tossing the vegetables partway through helps prevent burning on one side and ensures all pieces get golden and crisp. This is also a good moment to check moisture levels—add more oil if things look dry.
• Always finish with fresh herbs. A sprinkle of chopped fresh parsley right before serving lifts the whole dish, adding colour and balancing the rich roasted flavours. You could also try fresh basil or dill depending on what you’re pairing the dish with.
• Make extra and use it throughout the week. Roasted summer vegetables are perfect for meal prep—toss them into pasta, stuff them into wraps, or serve over grains for a fast lunch. Their flavour actually improves after a day in the fridge as everything mingles together.

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Roasted Summer Vegetables

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Roasted summer vegetables are a vibrant, healthy traybake made with seasonal produce, aromatic herbs, and a salty crumble of feta cheese. This easy dish is packed with flavour and endlessly versatile for any meal.

Ingredients

• 2 courgettes, sliced in thick rounds
• 1 large red onion, cut into rings
• 3 large ripe tomatoes, sliced crosswise into rounds
• 2 peppers, sliced into medium parts
• 3 garlic cloves, thinly sliced
• 30 ml (2 tbsp) olive oil
• 1 tablespoon dried oregano
• ½ tablespoon dried marjoram
• ½ teaspoon dried thyme
• 50 g (1.75 oz) crumbed feta, more if desired
• Salt
• Ground black pepper
• Fresh parsley leaves for garnish

Instructions

1. Preheat your oven to 210°C (410°F). Wash all vegetables thoroughly. Slice the courgettes and tomatoes into thick rounds, cut the red onion into rings, the peppers into medium-sized chunks, and the garlic into thin slices.
2. Place all the vegetables into a large mixing bowl. Add the olive oil, dried oregano, marjoram, thyme, salt, and ground black pepper. Mix well with your hands or a spoon to coat everything evenly. Be cautious with salt, especially if you're using feta — it adds saltiness at the end.
3. Transfer the coated vegetables into a deep baking dish. This will help keep the roasting juices contained and avoid any mess in the oven. If the vegetables look a bit dry, drizzle a little more olive oil over the top before roasting.
4. Roast in the preheated oven for about 20 minutes. About halfway through cooking, stir the vegetables gently to ensure they roast evenly on all sides. Once they’re tender and starting to caramelise, remove from the oven. Top with crumbled feta and garnish with fresh parsley. Serve hot.

Notes

• Always use a high-smoke-point olive oil for roasting, especially at 210°C — it keeps the flavour stable and prevents burning.
• Use a deep baking dish to contain the juices released by tomatoes and onions — it creates natural, flavourful roasting liquid.
• Be light on the salt before roasting, particularly if you're finishing with feta, which adds a strong salty punch.
• Stirring halfway through roasting helps ensure even caramelisation and prevents burning on one side.
• Leftovers can be stored in the fridge for up to 3 days and enjoyed cold or reheated — they’re perfect in wraps, pasta, or grain bowls.