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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.
  • 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


  • 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 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.
Nutrition 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.

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  • ebramkamp
    Jan 29, 2017

    Delicious and very pretty too. I used refined coconut oil in place of the butter and cremini mushrooms because that's what I had. I will definitely add this to my recipes I make again. I served it with salmon and it was wonderful.

  • mamamarie
    Jan 12, 2016

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

  • katlaydee3
    Oct 18, 2014

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

  • KatyH3
    Oct 2, 2014

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

  • BarbieVA
    Apr 14, 2014

    Very good. Also works good on the grill.

  • cookingqueen493
    Apr 20, 2012

    Everything was tasty, even the peppers!