Here’s how to use this guide to roasting summer vegetables: I’ve listed the most common summer veggies here (hence the “semi-comprehensive” in the title), along with instructions for preparation and approximate cooking times. You can season these vegetables with salt and pepper alone, or use my suggested additions to fancy things up a little.
All of these veggies should be roasted on rimmed baking sheets. I like to coat them with non-stick cooking spray or olive oil from a mister too because sometimes vegetables have a tendency to stick even after being tossed in olive oil. Most additions can be added either before or after the vegetables are done roasting, although garlic is usually best when added before, while tapenades, basil, cilantro, parsley and marinara sauce are best added after.
Roasted Zucchini with Fresh Rosemary and Garlic
Summer Squash (Zucchini, Crookneck Squash, etc.)
Start by: Trimming ends, cutting into thick slices and tossing with olive oil, salt, and pepper.
Cook at: 400 degrees for 25 minutes, stirring halfway through cooking time.
Try adding: Pesto and pine nuts, fresh herbs, garlic, balsamic vinegar, sun-dried tomato tapenade.
Tomatoes
Start by: Cutting into 1-inch pieces and tossing with olive oil, salt, and pepper.
Cook at: 375 degrees for 30 minutes, stirring halfway through cooking time.
Try adding: A few pinches of brown sugar, garlic, capers, kalamata olives, fresh herbs (especially basil), balsamic vinegar. You can puree tomatoes to make roasted tomato sauce too.
![Roasted Green Beans & Mushrooms with Walnuts [close]](http://ohmyveggies.com/wp-content/uploads/2012/05/roasted_green_beans_and_mushrooms_with_walnuts_close.jpg "Roasted Green Beans & Mushrooms with Walnuts [close]")
Roasted Green Beans & Mushrooms with Walnuts
Green Beans
Start by: Trimming ends and tossing with olive oil, salt, and pepper.
Cook at: 400 degrees for 15-20 minutes, stirring halfway through cooking time.
Try adding: Truffle oil and walnuts, fresh herbs, lemon juice or zest, olive tapenade, caramelized onions, blanched almonds, slices of garlic.
Eggplant
Start by: Trimming ends, slicing 1/4 inch rounds, brushing them with olive oil, and seasoning with salt and pepper.
Cook at: 425 degrees for 20-30 minutes, flipping halfway through cooking time.
Try adding: Fresh herbs, marinara sauce, balsamic vinegar, chopped capers and lemon juice, olive or sun-dried tomato tapenade, Italian seasoning, pesto.
Roasted Corn with Caramelized Shallots and Thyme
Corn
Start by: Shucking, removing silk, cutting kernels off cob with a knife and tossing with olive oil, salt, and pepper. Alternately, you can leave the husks on the corn and roast them whole.
Cook at: 375 degrees for 20-25 minutes for kernels, stirring halfway through cooking time; 450 degrees for 20 minutes for whole cobs.
Try adding: Caramelized shallots and thyme, lime juice or zest, chipotles in adobo sauce, fresh herbs, coconut milk and sriracha, jalapeno peppers.
Peppers
Start by: Removing top, slicing into 1/2 inch strips, and tossing with olive oil, salt, and pepper.
Cook at: Broil for 10-15 minutes or until skins are just beginning to char. Remove from oven and place strips in heavy-duty zip-top bag. Allow to sit for 10 minutes, then remove skins.
Try adding: Balsamic vinegar (for sweet peppers), other roasted veggies. Roasted peppers are also great for topping burgers and sandwiches or adding to salads.
If you found this post helpful (and I hope you did!), be sure to check out my Guide to Roasting Fall Vegetables too.
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I love roasting veggies! I leave the corn in the husk after having soaked them for about 20 minutes; it steams them and tastes so yummy! Sometimes I’ll season them prior, wrap ‘em back up and wrap them in foil to steam in flavor.
Annnnnd now I want corn.
Okay, I’m going to have to try that!
I love this guide. Roasted veggies are my favorite. I have a cookbook called the Roasted Vegetable that you might like. Try fennel on the roasted zucchini some time, it’s great!
p.s. I’m at work
I totally need to get that book! And I’ve actually never had fennel. I really dislike fennel seeds & it’s made me scared to try it fresh…
Ohhhh. I meant fennel seed. Don’t try it, then!
Ha! Yeah, something about those seeds–maybe the licorice notes? (Although I like licorice…)
this is a great guide. I always burn my veggies
Well, as long as you stir them and check on them as the cooking time starts coming to an end, you should be good with any of these recipes.
Love this, thank you! Roasting my vegetables is about the only way I’ll eat my vegetables.
Ha! Well, I’ll eat them just about any way they’re prepared, but roasting is definitely the best way.
Wow, I love all of these ideas. These days I find myself eating vegetables more than anything else well … besides pasta and bread (ha) but seriously, I’ve been needing some ideas.
One of my favorite easy meals is roasted veggies over pasta! You can load on so many vegetables that you can cut back on the pasta and not miss it.
The only thing missing from this list is how to tolerate your hot kitchen while roasting said vegetables! LOL
Ha! I was waiting for someone to say that! But I’ve actually never had that problem. Now, cooking on the stove during summer, that’s another story. Putting something in the oven & leaving it to its own devices for 30 minutes is one thing, but standing over a hot skillet or Dutch oven–no thanks!
i love this post! roasted veggies with all that smokyness and some fresh dressing.. summer Yumm!
Thank you! Roasting (or grilling) is definitely the best way to bring out the flavors of summer vegetables!
I love this. I could eat roasted vegetables every day of my life.
I think I almost do.
We make roasted veggies as a side at least a few times a week…
Oh this is awesome. I have gotten to where I either roast or grill almost all of our veggies!!
Me too. It just tastes so much better than any other way of cooking them.
Great guide. I love roasted veggies. Sometimes I get lazy and steam them in the microwave when it is hot weather.
I know this sounds silly, but I can never steam things right in the microwave. It always ends up nearly raw or completely over-cooked! I need to try those steamer bags or something.
Great guide! Looking forward to trying to roast corn. I’ve not yet tried that.
It’s really good! That dish in the picture with the caramelized shallots & thyme is one of my favorites. My husband, who isn’t even crazy about corn, loves it!
Wow. You know I’ve never roasted vegetables before. I think I need to start. And now I know how, thank you!
Yes, you certainly do need to start!
You won’t want to cook them any other way once you do.
Thank you for this! I’m so clueless when it comes to roasting veggies =)
It’s really much easier than people think–I promise!
Thank you! I recently stumbled upon your blog and I am ecstatic about it!
This guide is fantastic. I recently moved to NYC and have been missing having a grill, but I am happy to just roast everything with the help of this!
Thank you for stopping by–I’m glad you found my blog!
We have one of those little grills, but most of the time I’m too lazy to set it up and use it. Roasting is way easier. 
First thing on the list is roasted corn!
You will love it!
Yuminess!!
This has me so excited for summer veggies! I normally only see guides to grilling around this time of year, but for people without a barbeque like me, this is much more helpful!
I love grilled vegetables, but it always seems like such a pain to break out the grill for them. I’m much more likely to roast them!
Thank you for this! I’ve never had asparagus as good as when I tried your recipe for roasting them so I can only imagine that all of the other veggies you have listed are going to taste even better when cooking them this way!
Aw, thank you! Just about any veggie can be roasted and it’s hard to go wrong with them–they always taste good.
Also, don’t crowd your pan or else your veggies will steam too much and lose their crisp, caramelized quality.
This is true! Thanks for the tip.
We had grilled and roasted veggies for dinner last night. Oh my yum!
They are so good, aren’t they?
This is completely awesome. I’ve been wanting to roast more veggies but didn’t really know where to start so this rocks, thanks!!
I hope it helps!
great guide! One of my favorite things about summer is roasted veggies!
Thank you! I think just about any veggie is better roasted.