Roasted Vegetables

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

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

Directions

  1. 1 Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Cut each half lengthwise in to 4 strips.
  2. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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