Sweet summer vegetables roasted to perfection with tangy hints of lemon and licoricey tarragon create the best veggie side dish for all your favorite summer mains. This is the perfect dish when you are looking for something easy, flavorful, and nutritiously full of the rainbow of veggies! I love to pair this with a seared steak, tender smoked chicken, or juicy pork chops.

Why Eating the Rainbow is So Good For You!

One thing that I always prioritize when doing my meal planning is ensuring there are lots of vegetables in lots of colors each week. Vegetables are our body’s primary source of bioavailable vitamins, minerals, and fiber. One reason I love to eat the rainbow is because each color of the rainbow contains different nutrients in varying amounts, so eating a variety ensure you’re getting all you need! Here I will talk a little about the red, orange and green veggies found in this scrumptious dish!

Red, Orange, Yellow Veggies

Vitamin C: Powerful antioxidant found in many fruits and vegetables that helps to neutralize free radicals and reduce oxidative stress.
Vitamin A: Fat-soluble vitamin that is necessary in eye health and supports immune and reproductive health [1].
Vitamin K: Fat-soluble vitamin that is converted to Vitamin K2 in your gut and supports bone and heart health.
Potassium: Mineral is an electrolyte supporting metabolic pathways, regulates heartbeat, is necessary in normal cell function [2].
Lycopene: Powerful antioxidant found in higher concentrations in red, orange, and pink foods that helps to neutralize free radicals and supports heart health and blood pressure.

Green Veggies

Vitamin C: Powerful antioxidant found in many fruits and vegetables that helps to neutralize free radicals and reduce oxidative stress.
Vitamin B9 (folate): Essential vitamin that supports healthy metabolism, and is key in breaking down homocysteine, and amino acid that is harmful in high concentrations [3].
Vitamin A: Fat-soluble vitamin that is necessary in eye health and supports immune and reproductive health.
Vitamin K: Fat-soluble vitamin that is converted to Vitamin K2 in your gut and supports bone and heart health.
Potassium: Mineral is an electrolyte supporting metabolic pathways, regulates heartbeat, is necessary in normal cell function.
Magnesium: Mineral that is essential in healthy metabolism, nervous system regulation, detoxification, and blood sugar regulation.
Calcium: Essential mineral necessary in building strong healthy bones and supporting a healthy cardiovascular system.
Iron: Essential in the creation of hemoglobin, supports a healthy digestive tract, and is necessary in immune health.

White Veggies

Vitamin B6: There are many benefits from a diet rich in vitamin B6. It plays a role in our immune health, metabolism, and brain health. Vitamin B6 is essential in creating neurotransmitters like dopamine and serotonin, which play a role in emotional health and sleep [4].
Vitamin B9 (folate): Essential vitamin that supports healthy metabolism, and is key in breaking down homocysteine, and amino acid that is harmful in high concentrations.
Vitamin C: Powerful antioxidant found in many fruits and vegetables that helps to neutralize free radicals and reduce oxidative stress.
Potassium: Mineral is an electrolyte supporting metabolic pathways, regulates heartbeat, is necessary in normal cell function.

There is nothing better than an easy, simple and tasty veggie dish full of vitamins, minerals, antioxidants and flavor to accompany a rich and juicy steak, smoked chicken, or tasty pork chops. All year long I love to add whatever I find that is seasonal, at my local farmers markets, or what I’m growing in my own yard.

Why Eat Seasonally?

When you are choosing to buy and eat certain foods during their peak season, you are getting the most nutritious, freshest and best tasting version of that food! Summer is peak season for a lot of our favorite fruits from stone fruits and cherries to all our antioxidant rich berries. Your local stores are filled with several varieties of these items and are great choices for snacking, salads, and so much more!

Seasonal foods are typically picked at the peak of freshness, especially when you shop at your local farmers markets, versus being ripened in a truck on its way to your local store. By allowing the fruit more time on the stem, the nutritional density of the food increases as it was given more time to mature and the taste is unbeatable! Strawberries are firm and sweet, blackberries are delicate and bursting with flavor, and the stone fruits are fragrant and juicy!

When you can’t eat in season, consider buying certain items from the frozen section of your market. These items were picked at their peak and quickly frozen to retain the nutrient density of the food. During the winter I stock up on frozen berries for my homemade jams and smoothies!

Roasted Summer Veggies with Lemon and Tarragon Ingredients

Serves 4-6

1 Zucchini, cubed
1 Summer Squash, cubed
1 Red Onion, cubed
1 Bell Pepper, large dice
16 oz Cherry Tomatoes, halved
1 Bunch Asparagus, 2″ pieces
1 Tbsp EVOO
1 tsp Real Salt
½ tsp Ground Black Pepper
½ Lemon, zested and juiced
1-2 Tbsp Fresh Tarragon, minced

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FAQs

Q: What are some other summer seasonal foods to include in this dish?
A: Anything you find at your local farmers market including beets, carrots, okra, green beans, potatoes, stone fruits, radishes, or turnips.

Q: What is the best way to store leftover roasted vegetables?
A: Store in an airtight container in the fridge and enjoy within 2-days.

Q: What are some other herbs that would go well with roasted veggies?
A: You can really use any fresh herb that you enjoy: basil, oregano, thyme, rosemary, sage, chives, or fresh minced jalapeños to spice things up!

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