Whitney and Ashley's Flawless Roasted Vegetables

Whitney and Ashley's Flawless Roasted Vegetables

"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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Ingredients

servings 89 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F.
  2. Line a shallow baking pan with Reynolds(R) Parchment Paper.
  3. Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
  4. Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
  5. Place pan of vegetables into the oven on the top rack.
  6. Bake 15 minutes or until vegetables are crisp-tender.
  7. Squeeze lemon over vegetables for even more flavor.

Footnotes

  • REYNOLDS KITCHENS TIPS:
  • *You can substitute 2 tablespoons fresh herbs for 2 teaspoons dried Italian seasoning.
  • For less mess when you roast your favorite vegetables use Reynolds® Parchment Paper to line your pan. Then your veggies will slide right off the pan with an easy cleanup. Here's a video showing this handy kitchen tip.

Reviews

Read all reviews 9
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

I actually liked this recipe cold better than hot! My husband said I didn't need to make again and he likes vegetables.

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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...

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 ...

Awesome guys, just made this and super delicious!!!!!

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 se...

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 ...

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 s...

Very delicious. This is exactly what I had in mind. Cooked at 450 along with my parmesan crusted chicken. Was worried about the heat so used avocado oil, added a little celery salt and paprika. ...