Recipe by Reynolds® Parchment Paper
"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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Reynolds® Parchment Paper
onion, cut into 1/2 -inch wedges
zucchini, sliced 1/2-inch thick
yellow squash, sliced 1/2-inch thick
red bell pepper, sliced 1/2-inch thick
dried Italian seasoning*
Salt and pepper to taste
this was excellent girls I have made this twice now one in the oven other on top of the stove... by turning the heat on high add alittle olive oil get it nice and hot.. dump in the cut up veggie's and sear and stir quickly as it wont take long to cook. when starting to turn crisp around the edge's remove from heat squeeze lemon over top and serve... believe me either way you do this it is awesome... thanks Whitney and Ashley for sharing it will be used over and over at this house
I actually liked this recipe cold better than hot! My husband said I didn't need to make again and he likes vegetables.
Not bad. I added potatoe for a little more substance. This was quick and easy. I am not a cook so I always look for healthy and easy to make side dishes.
Flawless Roasted Vegetables' Haiku: "Stirred mine more often. Added red potatoes too. Did for 30 min." I used all same vegetables, but started out w/ just red potatoes in the oven for the first 15 min., added the others, and stirred on occasion so that I'd get some nice, even brown spots b/c brown spots taste better on everything! Great way to make a colorful side dish, and it complimented a pork tenderloin that I roasted alongside it. Oh, and I didn't use any lemon juice til leftovers the next day, where, to my surprise, the veggies tasted just as good, if not better, at room temperature (not sure the lemon jived though.)
This recipe was really good. I didn't have all of the vegetables it called for so I just used what I had (squash, zucchini, mushrooms, red and green bell pepper and asparagus). I used Italian seasoning, salt and pepper then topped it off with lemon juice. It turned out great! Thank you.
Really good basic roasted veggies recipe. I just used bell peppers and yellow zucchini and onions from the garden, and melted some cheese on the top when done, and this dish was all gone at the end of supper!
I make almost the same version of this and do it on my grill. I will try the Italian seasoning. I currently use seasoned salt, Cajun seasoning, and garlic salt, as well as others I see on my spice rack. I love this combination.
* Percent Daily Values are based on a 2,000 calorie diet.
Whitney and Ashley's Flawless Roasted Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 89
** Calories from Fat: 45
Rated, reviewed, and ready to satisfy your sweet cravings.
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