
Cut down on meal time prep with these make ahead Easy Roasted Summer Vegetables.
This technique is great for everyday meals and family style entertaining.

Bundle bright, colorful vegetables onto one large platter over a bed of rice, quinoa or greens.
One and done:
I like to make a variety of vegetables once a week on Sunday or Monday and enjoy vegetables hot, cold or room temperature all week long,
Roasted Vegetable Platter tip:
Add a shock of green!
Look at these roasted vegetables.
They look good but something’s missing; they need a dose of vibrant green.
The answer:
Add a few blanched snap peas or green beans to the mix for a brighter visual and added crunch!
Easy Roasted Summer Vegetables
- Solve “What to serve with the main course?”
- Give you options all week long!
- Make a great gluten free, vegan main dish.
Use this list as a vegetable guide:
- peppers
- onions
- mushrooms
- fennel
- zuchinni or yellow squash
- butternut or other squashes
- white or sweet potatoes
- broccoli/cauliflower
- asparagus
- cabbage wedges/brussel sprouts
- cherry or roma tomatoes
Now it’s your turn to roast vegetables!
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Products I LOVE that make roasting easy & delicious:
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[tasty-recipe id=”8303″]







My friend Shannon wrote:
Loved reading this and am actually prepping veggies right now for our cookout. One more for your list that is one of our roasted favorites, OKRA! I toss it in coconut oil and either roast or grill it. Sprinkle with a little truffle salt and it is so yummy.
Thanks Shannon!
Thanks for adding that, Dana! Yesterday was a fun filled day and the roasted veggies were such a treat.