"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." — Reynolds® Parchment Paper
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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.
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
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