Roasted Italian Vegetables Recipe
Roasted Italian Vegetables Recipe photo by Taste of Home

Roasted Italian Vegetables Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

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.


  1. In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat.
  2. 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.
Originally published as Roasted Italian Vegetables in Simple & Delicious September/October 2006, p8

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Reviewed Jan. 12, 2016

"This was very good. I used all olive oil, rather than using butter, too. Will make it again. Thanks."

Reviewed Oct. 18, 2014

"Delicious! I made this with the tilapia on the same page, rice pilaf and biscuits for a great meal."

Reviewed Oct. 2, 2014

"Delicious and easy to put together. The colors also look great."

Reviewed Apr. 14, 2014

"Very good. Also works good on the grill."

Reviewed Apr. 20, 2012

"Everything was tasty, even the peppers!"

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