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Roasted Italian Vegetables

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.

Nutrition Facts

1/2 cup: 68 calories, 5g fat (1g saturated fat), 5mg cholesterol, 316mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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