Oven Roasted Vegetables are the perfect way to bring out natural flavor and sweetness in fresh produce. Whitney and Ashley’s flawless recipe blends zucchini, squash, bell pepper, and onion, all tossed in herbs and olive oil, then roasted to golden perfection. A bright squeeze of lemon completes this healthy, craveable dish.
Ingredients for this Oven Roasted Vegetables:
- 1 sheet Reynolds® Parchment Paper
- 2 large zucchini, sliced ½-inch thick
- 2 large yellow squash, sliced ½-inch thick
- 1 medium onion, cut into ½-inch wedges
- 1 medium red bell pepper, sliced ½-inch thick
- 2 tablespoons olive oil
- 2 teaspoons dried Italian seasoning (optional, or to taste)
- Salt and ground black pepper, to taste
- 1 lemon, halved
Directions:
- Preheat oven to 425°F (220°C). Line a baking sheet with Reynolds® Parchment Paper.
- Combine all chopped vegetables in a large bowl.
- Drizzle with olive oil, add seasoning, salt, and pepper. Toss well to coat.
- Spread the mixture in a single layer on the prepared sheet.
- Roast for 25–30 minutes, flipping once, until the Oven Roasted Vegetables are tender and caramelized.
- Finish with a squeeze of lemon juice before serving for a burst of brightness.
Prep Time:
- Prep: 10 minutes
- Cook: 25–30 minutes
- Total: 35–40 minutes
Nutrition (Per Serving – Serves 4):
- Calories: ~110
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 11g
- Fiber: 3g
- Sugars: 5g
- Protein: 2g
- Sodium: varies by seasoning
Whether you’re serving them as a side or enjoying them on their own, these Oven Roasted Vegetables are a foolproof, flavorful way to eat more veggies—Whitney and Ashley style!
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Source: www.allrecipes.com
