Roasted Veggies

An easy way to get veggies in! These are delicious!!
3.5 from 2 votes
Print Pin Rate
Course: Side Dish
Keyword: Roasted Veggies
Fuel: S
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Coach Becky



  • 1 Butternut squash cubed
  • 2 red bell peppers seeded and diced
  • 1 red onion quartered
  • 2 zucchini sliced, don't peel
  • 2 yellow squash sliced, don't peel


  • 1 1/2 tsp thyme
  • 1/4 cup olive oil
  • 2 TBL balsamic vinegar
  • salt
  • black pepper


  • Preheat oven to 475° unless you are using an air fryer.
  • In a large mixing bowl, combine the squash & peppers. Separate the red onion quarters into pieces, and add them to the mixture. (I add the zucchini and yellow squash later. They don't take as much time to roast)
  • In a small bowl stir together the thyme, Olive oil, vinegar, salt and pepper. Toss with the vegetables until they are coated. Reserve a bit of the oil mixture for the zucchini & yellow squash.
  • Spread evenly on a large roasting pan.
  • Then put your zucchini and yellow squash with leftover oil in your mixing bowl. I add the zucchini and yellow squash to the roasting pan after the other vegetables have baked for 10 minutes.
  • Roast for 35–40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. Or air fry the veggies in the air fryer on 400° It only takes around 12 minutes.


On the Trim Healthy Mama plan this is a S recipe. Optional add a sweet potato. But it will take this from S mode to a crossover.
You can air fry the veggies in the air fryer on 400° It only takes around 12 minutes! I have the Pampered Chef Deluxe Air Fryer, and I love it!
Tried this recipe?Mention @coach_becky_yoder or tag #icecreambecky!
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