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Roasted Italian Vegetables

 Roasted Italian Vegetables
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.