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    Home » Recipes » Dinner » Sides

    Roast Summer Vegetables

    Published: Sep 10, 2015 · Updated: Dec 22, 2022 by Neil 12 Comments

    891 shares
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    Served roast summer vegetables in a casserole dish. Pin title text overlay at top.
    Serving dish of roast summer vegetables with a serving spoon in.

    Roast summer vegetables is an easy recipe for creating a fantastic delicious vibrant healthy side dish making the most of fresh seasonal veggies.

    White casserole serving dish with roast summer vegetables in. Ready to serve with plates with forks on and salt and pepper cellars in the background.

    This roast summer vegetables recipe isn't just for summer, you can enjoy it all year round!

    And although our so called summer is coming to an end, it really has been a stunning week here in Scotland.

    The late evening sunshine in particular that’s been just stunning!

    You know folks, I really must look up why they call it an Indian summer.

    Anyone enlighten me? Anyways.......

    Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.

    Why You'll Love This Roast Summer Vegetables Recipe

    For your daily recommended nutritional intake this recipe is way up there.

    One portion gives you 195% of your recommended daily vitamin C recommendation and over half of your dietary fibre requirements!

    This recipe fits perfectly as part the Mediterranean Diet, which I base a lot of my recipes on.

    We try to eat as many different vegetables as possible plus lean white meat, fish, nuts and seeds weekly.

    Still keeping with our 80/20 rule though and enjoying ourselves with a pudding at the weekend.

    This healthy selection of vegetables helps us to keep our diet principles intact.

    Plus, each individual veggie ingredient brings its own health benefits such as the cholesterol lowering properties of the aubergine. Or the fact courgettes contain no saturated fats.

    Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.

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    Other Popular Roast Vegetable Side Dish Recipes You Might Also Like

    • Roast potato and green bean salad is a simple and delicious salad. It’s great served warm or cold or even as a side to go with your favourite main dish.
    • Roast honey glazed tarragon carrots is a delicious and easy side dish to compliment your main meal. These fantastic sweet honey roasted carrots are sure to be a winner at your dinner table!
    • Roast vegetable filo parcels make for a delicious light lunch or dinner. Easy to make, they’re also a great way to use up any leftover vegetables!
    • Festive nut roast is the perfect easy to make vegetarian option for your Christmas table. Served as a main or a side dish this delicious recipe is packed with flavour.
    • Quick easy balsamic asparagus. This excellent side dish is easy to make in just 20 minutes and is the perfect accompaniment for any roast dinner!

    Roast Summer Vegetables Recipe

    Why not make this roast summer vegetables side your own way?

    The addition or substitution of carrots and other root vegetables would go equally well too. Which is why this veggie side recipe is so versatile!

    I’d also love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

    Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.
    Print Recipe Save Recipe Saved Recipe!
    5 from 3 votes

    Roast Summer Vegetables Recipe

    Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Dinner, Side Dish
    Cuisine: International
    Servings: 4
    Calories: 346kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Pasta dish
    • Saucepans
    • Kitchen scale
    • Kitchen knives
    • Chopping board
    • Measuring spoons

    Ingredients

    • 1 medium sized onion , chopped into quarters.
    • 4 garlic cloves , sliced finely.
    • 2 red bell peppers , deseeded and cut into chunks.
    • 150 g small or baby potatoes chopped. (Skins still on).
    • 2 courgettes (zucchini), about 350g, sliced into 0.5cm – 1cm slices.
    • 1 aubergine (eggplant), about 350g, sliced into same thickness as courgettes, then quartered.
    • 3 tablespoon olive oil.
    • Salt and freshly grated black pepper.
    • 400 g can chopped tomatoes.
    • 400 g can chickpeas , rinsed and drained.
    • 3 teaspoon chilli paste.
    • 1 tablespoon freshly chopped coriander.
    Metric - US Customary

    Instructions

    • Pre-heat oven to 220C/200C fan.
    • Place all the freshly prepared vegetables into a large roasting tin.
    • Add the olive oil and combine well into the vegetables (best to use your hands).
    • Season with the salt and pepper.
    • Roast for 30 – 40 minutes and during that cooking time toss the vegetables to ensure an even cook through.
    • Tip the roasted vegetables into a large stove top pan, add the chopped tomatoes, chickpeas and chilli paste.
    • Bring to a simmer, stir regularly for 10 – 15 minutes.
    • Check seasoning, garnish with the coriander and serve.

    Notes

    Perfect as a side or served with 150g couscous as a main meal.

    Nutrition

    Calories: 346kcal | Carbohydrates: 47.9g | Protein: 11.7g | Fat: 14g | Saturated Fat: 1.8g | Sodium: 376.6mg | Fiber: 14.7g | Sugar: 15.6g | Vitamin A: 700IU | Vitamin C: 160.9mg | Calcium: 130mg | Iron: 3.1mg

    Nutrition Facts
    Roast Summer Vegetables
    Amount Per Serving
    Calories 346 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 1.8g11%
    Sodium 376.6mg16%
    Carbohydrates 47.9g16%
    Fiber 14.7g61%
    Sugar 15.6g17%
    Protein 11.7g23%
    Vitamin A 700IU14%
    Vitamin C 160.9mg195%
    Calcium 130mg13%
    Iron 3.1mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related

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    Reader Interactions

    Comments

    1. GiGi Eats

      September 10, 2015 at 6:03 am

      5 stars
      NOM! I would totally eat this entire recipe, I kid you not! I am a BIG EATER especially when it comes to my veggies!!

      Reply
      • neil@neilshealthymeals.com

        September 10, 2015 at 6:54 am

        We'd be having a fight over who would get to eat the last few mouthfuls then GiGi! 🙂

        Not quite as messy as your 10 signs you're a sugar addict though, lol! Loved that! 😀

        Reply
    2. carla

      September 10, 2015 at 9:47 am

      I LOVE CHANGE....when it's not mine 🙂
      so Id be the one person a fan of the all at once!

      Reply
      • neil@neilshealthymeals.com

        September 10, 2015 at 1:32 pm

        Ha ha, I like your honesty Carla!

        Time is a factor for me too. Whilst I could probably make all the blog changes I wanted over a few weeks, I don't have the time to do them all at once. Plus I think I'd maybe mess up and accidentally delete my site or something like that if everything was done at once. 😉

        So, for me it's small baby steps, small changes. 🙂

        But all heading in the right direction though........

        Reply
    3. Erin@BeetsPerMinute

      September 10, 2015 at 11:46 am

      5 stars
      OMG I want to dive face first into those roasted veggie photos! I love roasted veggies more than life! Good for you with the course. I'm an eternal student. I wish I could afford to go to school for the rest of my life and I couldn't wait to finish university all those years ago! You know I love your blog, but it's always good to keep learning!

      Reply
      • neil@neilshealthymeals.com

        September 10, 2015 at 2:34 pm

        Hee hee! And this is one big serving of deliciousness Erin, as I said to GiGi below I think there would be a lot of fighting over it! 🙂

        Like you, I would quite happily spend my time just learning and learning. I suppose really we're always going to be students aren't we?

        The course I started last night was sooooo interesting all about SEO and getting yourself ranked well in the google search rankings, using keywords etc. I'm totally happy to share with you what I learn when we meet up next. Which I will get back to you with dates for soon! 😀

        Reply
    4. Susie @ SuzLyfe

      September 10, 2015 at 12:15 pm

      OObviously I like this. It's like a ratatouille meeting a tomato sauce but with slightly different flavors. YUM

      Reply
      • neil@neilshealthymeals.com

        September 10, 2015 at 2:36 pm

        Ooh I love ratatouille Suz! And this vegetable dish would go so well with some Freekeh too wouldn't it? 😀

        Reply
    5. Julie @ Running in a Skirt

      September 10, 2015 at 1:29 pm

      5 stars
      Yum!!! I love the spices in this! So many good veggies too! I recently revamped my blog all at once after three years of making small changes, it was time for a redo! WOW--- so much work!

      Reply
      • neil@neilshealthymeals.com

        September 10, 2015 at 2:51 pm

        Hi Julie, thanks so much for your comment. 🙂

        Yeah, Lynne and I found that the addition of the chilli (just a little and not too much) really brought out more of the flavour of the veggies. I would have happily added more than what's in the recipe details, but Lynne advised me not to. And she (as usual) was right with her advice, otherwise I might have obliterated the unique taste from the veggies.

        I feel like I should put up a "Work in Progress" banner sometimes for all the changes I want to make on my blog. I can understand you saying "so much work", my "redo" list grows on a daily basis!

        Reply
    6. Shashi at RunninSrilankan

      September 11, 2015 at 6:30 pm

      I adore roast veggies - but I don't usually simmer them with tomatoes and chickpeas - I so so need to try doing that next time! I don't think I would change any of the veggies - ooh - maybe add in some beets 😉
      Hope you and Lynn have a wonderful weekend! And looking forward to hearing how that Online Xcellence class is going...

      Reply
      • neil@neilshealthymeals.com

        September 11, 2015 at 7:02 pm

        I think that adding in the beets would give this dish a lovely richer red colour, as well as even more delicious flavour. I like your idea very much!

        Have a great weekend yourself too Shashi, I'll update on the blog weekly about the course! 😀

        Reply

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