Roasted Vegetables

Enjoy this delicious side dish of oven-roasted mushrooms, bell pepper, zucchini and onions – ready in just 40 minutes!

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Servings 4

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ingredients 8
Prep Time 15 min
Total Time 40 min

Ingredients

1: medium red or green bell pepper

1: medium onion

1: medium zucchini

1/4: pound mushrooms

: Olive oil-flavored or regular cooking spray

1/4: teaspoon salt

1/8: teaspoon pepper

2: tablespoons chopped fresh or 2 teaspoons dried basil leaves, if desired

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Directions

1 Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Cut each half lengthwise in to 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°. Spray the bottom of the pan with cooking spray. Arrange the vegetables in a single layer in the sprayed pan. Spray the vegetables with cooking spray until lightly coated. Sprinkle with salt, pepper and basil.
5 Bake uncovered 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.

EXPERT TIPS

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Expert Tips

rectangular pan (about 13x9 inches)

In many supermarkets, you can buy mushrooms that have not been prepackaged. Just buy as many as you need.

Remove the pan of vegetables from the oven when it's time to turn them over. Place pan on a heatproof surface such as the burners of your range, and close the oven door to retain the heat.

Cut the onion half into 4 wedges, then separate into pieces.