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
- sheet Reynolds® Parchment Paper: 1 piece
- medium onion, cut into 1/2 -inch wedges: 1 piece
- zucchini, sliced 1/2-inch thick: 2 piece
- yellow squash, sliced 1/2-inch thick: 2 piece
- medium red bell pepper, sliced 1/2-inch thick: 1 piece
- olive oil: 2 Tbsp
- Italian seasoning*: 2 tsp (dried)
- salt and pepper: (to taste)
- lemon: 1 piece (halved)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F.
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Line a shallow baking pan with Reynolds® Parchment Paper.
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Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
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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.
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Place pan of vegetables into the oven on the top rack.
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Bake 15 minutes or until vegetables are crisp-tender.
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Squeeze lemon over vegetables for even more flavor. Whitney and Ashley's Flawless Roasted Vegetables.
