Roasted Vegetables make a delicious, quick-fix side dish or can become the star of the meal. The possibilities with these roasted vegetables are endless.
Author: Robyn Stone | Add a Pinch
3medium zucchinicut into 1 - 1 1/2-inch pieces
6medium summer squashcut into 1 - 1 1/2-inch pieces
1medium onioncut into 1-inch pieces
1green peppercut into 1 - 1 1/2-inch pieces
1red peppercut into 1 - 1 1/2-inch pieces
1yellow peppercut into 1 - 1 1/2-inch pieces
1pintwhole mushroomscut in half
salt and pepperto taste
Preheat oven to 425º F.
Wash and dry all vegetables. Brush mushrooms to remove any dirt or debris. Cut vegetables into consistently sized pieces, using suggestions from ingredients listing.
Toss vegetables onto large, low-rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and ground black pepper. Gently toss all vegetables to make sure they are well-coated with the olive oil and salt and pepper.
Place baking sheet pan into the oven, roast until desired amount of tenderness and carmelization has occurred.