Italian Roasted Vegetables Recipe

Italian cooked Vegetables are fresh vegetables cooked to perfection with olive oil and salt. Excellent heated or room temperature.

– 2 medium zucchini – 2 medium yellow squash – 2 bell peppers (red, yellow or orange) – 16 ounces baby bella mushroom – 1 medium red onion – 3 cloves garlic – ⅓ cup extra virgin olive oil – 2 teaspoons Italian herb blend – ½ teaspoon kosher salt (plus more to taste) – ¼ teaspoon pepper – Italian parsley to garnish (optional)

Ingredient

Direction

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1

Warm the oven up to 425 degrees. Put parchment paper on two baking sheets and set them aside.

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2

Get veggies ready. Zest and summer squash should be cut in half lengthwise, then cut into half moon shapes.

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3

Peel the bell pepper and cut it into thick strips. Then, cut each strip in half. Cut the mushrooms in half along their length. Make big pieces out of the onion. Finally, chop the garlic up.

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4

In a big bowl, mix all the diced vegetables together. Season with herbs, kosher salt, and pepper, then add the olive oil.

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5

Throw it all together well. Put some of the vegetables in each of two baking pans.

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6

Bake in the upper half of the oven and turn the pans over every half hour. On top, put some chopped fresh parsley.

Calories: 125kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 156mg | Potassium: 605mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 57mg | Calcium: 41mg | Iron: 1mg 

Nutrition

Also See

Italian Sausage and Lentils Recipe