Roasted Italian Vegetables

Name: Roasted Italian Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Europe, Italian
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

6 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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.

Roasted Italian Vegetables Recipe photo by Taste of Home

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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 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.

Roasted Italian Vegetables

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