BHA & BHT Free Roasted Zucchini and Yellow Squash with Herbs
Roasting zucchini and yellow squash at high heat is one of those simple moves that transforms humble vegetables into something genuinely craveable — caramelized edges, tender centers, and a savory garlic-herb coating that makes it hard to stop at one bite. Every ingredient here is straightforward and whole, which is exactly the point when you're trying to avoid the synthetic preservatives BHA and BHT that sneak into so many packaged seasonings, oils, and processed foods. Extra virgin olive oil, fresh garlic, dried oregano, and a pinch of red pepper flakes do all the heavy lifting, with zero need for anything out of a bottle with a suspicious ingredient list. The trick to getting that golden, slightly crispy edge is spreading the pieces in a single layer with a little breathing room — crowding the pan is the enemy of a good roast. A finish of fresh parsley and a squeeze of lemon juice brightens the whole dish and adds a pop of freshness that feels almost restaurant-worthy. This is the kind of side that pairs with practically anything and comes together with minimal prep and maximum payoff.
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Learn more →Ingredients
4 servings
- 2 medium zucchini (about 1 lb total), cut into ½-inch half-moons
- 2 medium yellow squash (about 1 lb total), cut into ½-inch half-moons
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or leave it unlined.
- 2
In a large bowl, toss the zucchini and yellow squash with the olive oil, garlic, oregano, red pepper flakes, salt, and black pepper until every piece is evenly coated.
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