Roasting is a flavorful way to prepare vegetables, bringing out a crisp texture and richer, slightly sweet flavor
This recipe can easily be doubled and added to other meals. For variety, try roasting other favorite veggies and adding different seasonings. Enjoy!
1 medium red or green bell pepper
1 medium onion
1 medium zucchini
¼ pound mushrooms
Olive oil-flavored cooking spray or 1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves, if desired
1. Cut the bell pepper lengthwise in half and cut out seeds and membrane. Cut each half lengthwise into 4 strips.
2. Peel the onion and cut in half. Wrap one half of onion and refrigerate for another use. Cut remaining half into 4 wedges, then separate into pieces.
3. Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end of each mushroom stem and leave the mushrooms whole.
4. Heat the oven to 425 F. Spray the bottom of a 13 x 9 pan or cookie sheet with cooking spray. Arrange the vegetables in a single layer in the sprayed pan. Lightly coat the vegetables with cooking spray or place in a bowl with olive oil and toss to coat. Sprinkle with salt, pepper and basil.
5. Bake uncovered for 15 minutes. Remove the pan from the oven. Turn vegetables over. Bake uncovered about 10 minutes longer or until vegetables are crisp-tender when pierced with a fork.
Nutrition information (serving size: ¼ of recipe): Calories 30-40; calories from Fat 0; total fat 0-1g; saturated fat 0g; cholesterol 0mg; sodium 150mg; total carbohydrate 6g; dietary fiber 1g; protein 2g
Other vegetable and seasoning ideas
- Broccoli and curry powder
- Cauliflower and za’atar
- Thinly sliced Brussels sprouts with garlic, paprika and cayenne pepper
- Zucchini with dried oregano and basil