Roasted Italian Vegetables Recipe

Roasted Italian Vegetables Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Roasted Italian Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Roasted Italian Vegetables Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1-1/2 cups sliced baby portobello mushrooms
1 medium sweet orange pepper, julienned
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat.
Arrange vegetables in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally. Yield: 4 servings.

Nutritional Facts 1/2 cup (prepared with reduced-fat butter) equals 68 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 316 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Roasted Italian Vegetables in Simple & Delicious September/October 2006, p8