Description
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.
Ingredients
- 1 sheet Reynolds® Parchment Paper
- 1 medium onion, cut into 1/2 -inch wedges
- 2 large zucchini, sliced 1/2-inch thick
- 2 large yellow squash, sliced 1/2-inch thick
- 1 medium red bell pepper, sliced 1/2-inch thick
- 2 tablespoons olive oil
- 2 teaspoons dried Italian seasoning*
- Salt and pepper to taste
- 1 lemon, halved
Instructions
- Preheat oven to 400 degrees F.
- Line a shallow baking pan with Reynolds® Parchment Paper.
- Place vegetables in a large bowl. Add olive oil
- seasoning or herbs
- salt and pepper and toss to coat.
- 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.
- Place pan of vegetables into the oven on the top rack.
- Bake 15 minutes or until vegetables are crisp-tender.
- Squeeze lemon over vegetables for even more flavor.
Servings: 6