Roasting is a quick and easy way to add some pizazz to plain everyday vegetables.   This recipe for roasted squash and zucchini is a healthy side dish that is quick enough for busy nights and flavorful enough to impress your dinner guests.  Thyme and garlic give these veggies a burst of flavor and best of all it’s ready in less than 25 minutes. No more using a lack of time for an excuse not to get a healthy meal on the table.

Want to make a meal of it? Just take these roasted veggies and add to a pot of cooked brown rice or quinoa, top with garlic stir-fry sauce and enjoy!


Roasted Squash and Zucchini

Serving Size: 3-4


  • 1 medium zucchini, sliced
  • 1 medium squash, sliced
  • 1 tablespoon coconut oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste


  1. Preheat oven to 450°.
  2. Coat veggies with coconut oil and spices.
  3. Place vegetables on baking pan in a single layer.
  4. Bake for 12 - 15 minutes.


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What is your favorite way to roast veggies?

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