Roasted Summer Squash with Sweet Peppers and Onion


  • 1 lb Summer Squash
  • 1 large zucchini [to equal 2 cups cubed]
  • 1 medium red onion
  • 1 cup sliced orange sweet pepper
  • 2 Tbsp olive oil
  • 1 Tbsp fresh thyme
  • ¾-1 tsp garlic salt
  • black pepper to taste


  1. Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
  2. Cut the yellow squash and zucchini into ½ inch thick pieces. Thinly slice the onion and cut the peppers into strips.
  3. Place all of the vegetables into a medium size mixing bowl. Drizzle with olive oil. Season with thyme, salt and pepper. Mix well, pour into a single layer on pan.
  4. Bake for 20 minutes, then stir. Bake an additional 15 minutes. Stir and increase the oven temperature to 475°F. Bake for an additional 5 minutes, or until lightly charred and golden.
  5. Serve immediately.
Source: Melissa’s Southern Style Kitchen-revised by Cindy Bevans

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