Whitney and Ashley's Flawless Roasted Vegetables

4.6
(77)

Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.

8
8
8
8
Servings:
6
Yield:
6 servings

Ingredients

  • 1 sheet Reynolds® Parchment Paper

  • 1 medium onion, cut into 1/2 -inch wedges

  • 2 large zucchini, sliced 1/2-inch thick

  • 2 large yellow squash, sliced 1/2-inch thick

  • 1 medium red bell pepper, sliced 1/2-inch thick

  • 2 tablespoons olive oil

  • 2 teaspoons dried Italian seasoning*

  • Salt and pepper to taste

  • 1 lemon, halved

Directions

  1. Preheat oven to 400 degrees F.

  2. Line a shallow baking pan with Reynolds® Parchment Paper.

  3. Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.

  4. Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.

  5. Place pan of vegetables into the oven on the top rack.

  6. Bake 15 minutes or until vegetables are crisp-tender.

  7. Squeeze lemon over vegetables for even more flavor.

    Roasted Vegetables on a plate
    Whitney and Ashley's Flawless Roasted Vegetables.

REYNOLDS KITCHENS TIPS:

*You can substitute 2 tablespoons fresh herbs for 2 teaspoons dried Italian seasoning.

Nutrition Facts (per serving)

89 Calories
5g Fat
12g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 89
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 40mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 3g
Vitamin C 65mg 326%
Calcium 56mg 4%
Iron 1mg 7%
Potassium 537mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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