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.

Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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

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

  • 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.

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

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

  • Squeeze lemon over vegetables for even more flavor.

REYNOLDS KITCHENS TIPS:

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

Nutrition Facts

89 calories; protein 2.6g 5% DV; carbohydrates 11.7g 4% DV; fat 5g 8% DV; cholesterolmg; sodium 40.3mg 2% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2013
this was excellent girls I have made this twice now one in the oven other on top of the stove... by turning the heat on high add alittle olive oil get it nice and hot.. dump in the cut up veggie's and sear and stir quickly as it wont take long to cook. when starting to turn crisp around the edge's remove from heat squeeze lemon over top and serve... believe me either way you do this it is awesome... thanks Whitney and Ashley for sharing it will be used over and over at this house Read More
(18)

Most helpful critical review

Rating: 3 stars
01/02/2019
Made it twice now. First time was with the lemon & we didn t like it. Second time I didn t add the lemon & it was so much more flavorful. Read More
(1)
66 Ratings
  • 5 star values: 43
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/26/2013
this was excellent girls I have made this twice now one in the oven other on top of the stove... by turning the heat on high add alittle olive oil get it nice and hot.. dump in the cut up veggie's and sear and stir quickly as it wont take long to cook. when starting to turn crisp around the edge's remove from heat squeeze lemon over top and serve... believe me either way you do this it is awesome... thanks Whitney and Ashley for sharing it will be used over and over at this house Read More
(18)
Rating: 4 stars
05/05/2014
Flawless Roasted Vegetables' Haiku: "Stirred mine more often. Added red potatoes too. Did for 30 min." I used all same vegetables but started out w/ just red potatoes in the oven for the first 15 min. added the others and stirred on occasion so that I'd get some nice even brown spots b/c brown spots taste better on everything! Great way to make a colorful side dish and it complimented a pork tenderloin that I roasted alongside it. Oh and I didn't use any lemon juice til leftovers the next day where to my surprise the veggies tasted just as good if not better at room temperature (not sure the lemon jived though.) Read More
(13)
Rating: 5 stars
02/11/2014
This recipe was really good. I didn't have all of the vegetables it called for so I just used what I had (squash zucchini mushrooms red and green bell pepper and asparagus). I used Italian seasoning salt and pepper then topped it off with lemon juice. It turned out great! Thank you. Read More
(9)
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Rating: 4 stars
12/18/2017
I followed the recipe more or less exactly other than the following: 1) I had some really fat fresh asparagus so I chopped them into bite sized pieces and added them. 2) I added garlic powder and dried basil to the herbs because of course I did. 3) I shaved parmesan cheese on half of the veggies so I could compare it with and without. I think they were better with but they were pretty good without too. I think next time I'll try it as a stir fry rather than a roast as someone else suggested. All in all it's a good simple way to present vegetables and herbs. I'll try experimenting with it more in the future. Update: I made it again today 12 17 2017 with added crimini mushrooms and shaved parmesan cheese on everything before baking. It was delicious. Read More
(5)
Rating: 4 stars
04/29/2014
Not bad. I added potatoe for a little more substance. This was quick and easy. I am not a cook so I always look for healthy and easy to make side dishes. Read More
(4)
Rating: 5 stars
11/22/2015
Very delicious. This is exactly what I had in mind. Cooked at 450 along with my parmesan crusted chicken. Was worried about the heat so used avocado oil added a little celery salt and paprika. Bomb- diggity:) Read More
(3)
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Rating: 5 stars
11/12/2018
This was delicious I added green red orange bell peppers and shredded carrots. And sprinkled hot peoper flakes. Delicious and would definitely make again. Read More
(1)
Rating: 3 stars
11/13/2013
I actually liked this recipe cold better than hot! My husband said I didn't need to make again and he likes vegetables. Read More
(1)
Rating: 5 stars
01/23/2018
I made this exactly as written and we loved it. I will definitely make this again. Read More
(1)
Rating: 3 stars
01/02/2019
Made it twice now. First time was with the lemon & we didn t like it. Second time I didn t add the lemon & it was so much more flavorful. Read More
(1)