Summer Vegetable Medley

Votes: 1
Rating: 5
Rate this recipe!
Prep Time15minutes
Cook Time20-25minutes
Passive Time
There is no Nutrition Label for this recipe yet.

Summer brings long days, beautiful sunshine, replenishing rain, and amazingly delicious vegetables. I used dried parsley and oregano but you can substitute fresh if you have some on hand.

This dish really is great as a main with a side salad for a delicious and fulfilling dinner or, if you are super hungry, you can always mix it with pasta, rice, or as a bruschetta.

The Parmesan shreds are optional, but I highly recommend using them!




  • 3 medium zucchini, sliced into rounds
  • 2 medium summer squash sliced into rounds
  • 2 large tomatoes sliced in rounds, halved and then sliced into quarters
  • 1/2 large red onion roughly chopped
  • 2 Tbl. capers
  • 6 Tbl. olive oil
  • 1 tsp. salt
  • 1 tsp. Parsley,
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. Oregano
  • 1/2 cup Follow Your Heart Vegan Parmesan Shreds (OPTIONAL)


  1. Slice veggies and place in a large bowl with capers. Toss with olive oil and, after they are coated, sprinkle with seasonings and Vegan Parmesan, if using.
  2. Place on a lined baking sheet and bake at 400-degrees for 20 minutes or until fork-tender.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


Latest Posts

Did You Know?

Social Links