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Roasted Italian Vegetables Recipe

Roasted Italian Vegetables 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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD: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


  • 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.

Nutritional Facts

1/2 cup: 68 calories, 5g fat (1g saturated fat), 5mg cholesterol, 316mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 2g protein Diabetic Exchanges:1 vegetable, 1 fat

Reviews for Roasted Italian Vegetables

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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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