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Even though fall is officially here, I am still seeing butternut squash in the grocery stores alongside summer vegetables like zucchini. Since I love the produce that both season have to offer, I decided to make a summer meets fall vegetable medley featuring our favorites from both seasons.

Zucchini, potatoes and golden beets – a surprisingly hearty combo. I paired this with a light mild protein (grilled chicken) to complete the meal. I definitely recommend making this if you still have summer and fall vegetables in your fridge like I do!

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Nutrition:

Zucchini: This summer squash boasts vitamin C, magnesium, and fiber. Grate into salads or make into zucchini bread for a delicate and mild taste of summer.

Potatoes: Potatoes often get a bad rep but I consider them quite nutritious when prepared in appropriate ways. They are a very good source of cardiovascular-protective vitamin B6 and potassium.

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Summer Meets Fall Vegetable Medley
Serves 20
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 zucchini, sliced into half moons
  2. 2 golden beets, sliced
  3. 1 cup fingerling potatoes, halved or quartered
  4. 2 tbsp grapeseed oil
  5. Pinch of pink Himalayan salt
  6. Pepper to taste
  7. Garlic powder to taste
  8. Chili Pepper to taste
Instructions
  1. Preheat the oven to 375 F.
  2. In a ceramic baking dish, toss zucchini, beets and potatoes with grapeseed oil and seasonings.
  3. Bake vegetables in the oven for 40 minutes, tossing halfway in between.
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Nutrition By Mia