Roasted Italian Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper. Ingredients:
1 medium zucchini, cut into 1/4-inch slices |
1-1/2 cups sliced baby portobello mushrooms |
1 medium sweet orange pepper, julienned |
1 tablespoon olive oil |
1 tablespoon butter, melted |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat.
2. Arrange vegetables in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally. Yield: 4 servings.
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