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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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ebramkamp User ID: 702841 260457
Reviewed 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 User ID: 568814 241588
Reviewed Jan. 12, 2016

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

katlaydee3 User ID: 3741999 111776
Reviewed Oct. 18, 2014

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

KatyH3 User ID: 7354323 92683
Reviewed Oct. 2, 2014

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

BarbieVA User ID: 3388747 208113
Reviewed Apr. 14, 2014

"Very good. Also works good on the grill."

cookingqueen493 User ID: 6557105 111775
Reviewed Apr. 20, 2012

"Everything was tasty, even the peppers!"

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