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.
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
Reviews
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.
This was very good. I used all olive oil, rather than using butter, too. Will make it again. Thanks.
Delicious! I made this with the tilapia on the same page, rice pilaf and biscuits for a great meal.
Delicious and easy to put together. The colors also look great.
Very good. Also works good on the grill.
Everything was tasty, even the peppers!