Easy Roasted Veggies – a delicious recipe with summer, zucchini, red bell pepper, onion, mushroom, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400u00b0 F.
2
Into a large bowl, cut up squash and zucchini into 1 to 1.5 inch cubes.
3
Add red bellpepper in same size or larger pieces.
4
Quarter the onion and add to bowl, breaking layers up with fingers.
5
Clean mushrooms and remove stems. Add to bowl.
6
Add olive oil and all purpose greek seasoning. Toss thoroughly to coat. Marinate or cook immediately - yummy either way.
7
Put in a jelly roll pan in a single layer. We make so much this is not easy to do and it won't hurt if its crowded in there.
8
Bake at 400-450 until tops are getting browned. Takes about 15-20 minutes. I also will flip my broiler on since we love the caramelized bits.
313
kcal
Calories
30
g
Fat
8
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 medium summer squash, 2 medium zucchini, 1 large red bell pepper, 1 medium onion, and more.
Yes, Easy Roasted Veggies falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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