Italian Oven-Roasted Vegetables
Italian Oven-Roasted Vegetables are out of this world easy while still being delicious. Simply season squash, onion, peppers, and mushrooms with herbs and spices and bake in the oven.
Servings: 4 servings
Ingredients
- 1 medium zucchini medium, cut into ½-inch pieces
- 1 yellow squash medium, cut into ½-inch pieces
- 1 red onion small, cut into 1-inch long thin strips
- 1 red bell pepper cut into 2-inch long thin strips
- 1 green bell pepper cut into 2-inch long thin strips
- 1 cup mushrooms coarsely chopped
- 3 tablespoons olive oil
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 ½ teaspoons Italian seasoning
- Parsley optional
Instructions
- Preheat oven to 425 degrees.
- Place all chopped vegetables in a large bowl. Drizzle olive oil over the vegetables and toss to combine. Sprinkle salt, black pepper, and Italian seasoning over vegetables and toss until well mixed.1 medium zucchini, 1 yellow squash, 1 red onion, 1 red bell pepper, 1 green bell pepper, 1 cup mushrooms, 3 tablespoons olive oil, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 ½ teaspoons Italian seasoning
- Line a large baking sheet with parchment paper and place vegetables onto it in a single layer.
- Roast vegetables in preheated oven for 25-30 minutes, stirring vegetables halfway through.
- Serve with fresh parsley and enjoy!Parsley
Notes
- Herbs: If you cannot find Italian seasoning feel free to use a mixture of dried oregano, basil, rosemary and/or thyme that equals the same amount of seasoning as listed above.
- Veggies: Make sure to pair veggies that cook at similar rates for the best results.
- Oil: Pay attention to how much oil you use, too much or too little makes a difference.
- Temperature: Don't forget to preheat the oven to at least 425℉ so the vegetables get nice and crispy.
Nutrition
Calories: 151kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 368mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1270IU | Vitamin C: 81.6mg | Calcium: 54mg | Iron: 1.5mg
