How to Roast Summer Vegetables

We’veΒ listed the most common summer veggies here along with instructions for preparation and approximate cooking times. You can season these vegetables with salt and pepper alone, or use our suggested additions to fancy things up a little.

Guide to Roasting Summer Vegetables
All of these veggies should be roasted on rimmed baking sheets. We 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

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.


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]

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.


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.


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.


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 ourΒ Guide to Roasting Fall Vegetables too.


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. πŸ™‚

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 πŸ˜‰

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 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.

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!

Thank you for stopping by–I’m glad you found my blog! πŸ˜€ 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. πŸ™‚

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!

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!

I never thought of trying to roast green beans, though I’ve roasted just about every other vegetable out there. Silly me..I can’t wait to try that!

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