Zucchini with Roasted Summer Veggies

Le sigh… I can’t believe we’re already at Labor Day weekend. I am all for a 3-day weekend, but this one just means that my favorite season of all time is drawing to a close. Gone are the long days, warm beaches, and cold drinks. Now it’s already dark when I wake up and soon it’ll be frigid outside. I know there are people who are so pumped for all things cozy, #pumpkin, and fall, but I am not one of them. My goal is to savor as much of summer as possible! Zucchini with Roasted Summer Veggies | Diamonds & Bacon

There is at least one good thing about the end of summer: the plethora of summer veggies available and at their peak ripeness! I’m talking all the summer squash, zucchini, tomatoes and corn you can handle! I was going to share a recipe for just a tomato sandwich, because tomatoes are seriously so good right now, but I though that’d be a little boring.

I was also roasting some garlic at the same time - totally optional, great for later!
I was also roasting some garlic at the same time – totally optional, great for later!

So I decided I wanted to jump on the zoodle (aka zucchini noodle) bandwagon for this recipe, but I don’t have a spiralizer. Instead, I used the mandolin to make really thin strips of zucchini then cut those into smaller pieces… and then I got impatient and just thinly sliced them myself. So what we have here is really more of a slaw but just as delish.

Example #1 of why I need a spiralizer..
Example #1 of why I need a spiralizer..

The end result was a perfect dish (side or main) that really brings out the best of the summer flavors. Hope you all enjoy your three day weekend, and soak up the sun and veggies while you can!Zucchini with Roasted Summer Veggies | Diamonds & Bacon

Zucchini with Roasted Summer Veggies
Prep Time: 20 min            Serves: 4-6
Total Time: 40 min


  • 1 zucchini
  • 1 pint grape tomatoes (mine were the “artisan” variety with yellow, red, and purple tomatoes but any and all variety of fresh tomato will work)
  • 1 orange pepper
  • 1 yellow pepper
  • 2 cloves garlic
  • Olive oil
  • Oregano
  • Salt
  • Pepper
  • Parmesan for serving (optional)


  1. Preheat oven to 350 degrees
  2. Slice peppers into 1″ chunks (or long strips would be good too)
  3. Toss with tomatoes on baking sheet with olive oil, oregano, salt and pepper
  4. Cook in oven for 20-30 minutes until tender, tossing halfway through
  5. While the tomatoes and peppers are roasting, thinly slice zucchini using a grater, mandolin, or spiralizer
  6. In a large pan over medium heat, heat olive oil and two cloves of minced garlic
  7. Add in zucchini and cook for 3-5 minutes with salt and pepper so that zucchini is very lightly sauteed, turn heat down to low
  8. Once the roasted veggies are done, add all of the veggies and juices into the pan with the zucchini 
  9. Toss together in the pan, serve warm with parmesan cheese and enjoy a nice summer evening

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