Whitney and Ashley's Flawless Roasted Vegetables recipe

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Ingredients

1 sheet Reynolds® Parchment Paper
1 medium onion, cut into 1/2 -inch wedges
2 large zucchini, sliced 1/2-inch thick
2 large yellow squash, sliced 1/2-inch thick
1 medium red bell pepper, sliced 1/2-inch thick
2 tablespoons olive oil
2 teaspoons dried Italian seasoning*
Salt and pepper to taste
1 lemon, halved

Nutrition Info

89.2 calories
carbohydrate: 11.7 g
cholesterol: : -
fat: 5 g
fiber: 4.3 g
protein: 2.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 40.3 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F.

  2. Line a shallow baking pan with Reynolds® Parchment Paper.

  3. Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.

  4. Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.

  5. Place pan of vegetables into the oven on the top rack.

  6. Bake 15 minutes or until vegetables are crisp-tender.

  7. Squeeze lemon over vegetables for even more flavor.

Recipe Yield

6 servings

Recipe Note

Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.

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