Vegan Roasted Zucchini and Yellow Squash with Herbs
Few things are as satisfying as pulling a tray of golden, caramelized vegetables out of a screaming-hot oven, and this herb-roasted squash delivers exactly that kind of simple, craveable result. Zucchini and yellow squash get tossed with olive oil, minced garlic, oregano, and a pinch of red pepper flakes before hitting a 425°F oven, where the high heat does all the heavy lifting — turning mild summer squash into something tender inside with beautifully browned, slightly crispy edges. The whole dish is built entirely from plants, so there's nothing to swap or substitute; every ingredient on the list is naturally free of animal products. Spacing the pieces out on the baking sheet is the one small trick that makes a real difference, letting the squash roast rather than steam into mush. A finish of fresh parsley and a squeeze of lemon juice brightens everything up and adds a little freshness to balance the savory, garlicky base. It works as a side dish alongside grains or legumes, piled onto a grain bowl, or honestly just eaten straight off the pan.
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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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