Roasted Vegetables

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

  • prep time 15 min
  • total time 40 min
  • ingredients 8
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    30
    (
    Calories from Fat
    0),
    % Daily Value
    Total Fat
    0g
    0%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Exchanges:
    *Percent Daily Values are based on a 2,000 calorie diet.
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