Ingredients
Vegetables
- 1 red bell pepper
- 1 red onion
- 1 yellow squash
- 1 zucchini
Seasoning and Oil
- 1/4 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Instructions
- Preheat the Oven: Preheat your oven to 425˚F (220˚C) to create the ideal roasting temperature for the vegetables.
- Prepare the Vegetables: Cut the red bell pepper, red onion, yellow squash, and zucchini into even-sized pieces. This ensures even cooking throughout.
- Season and Oil: Place the chopped vegetables in a large bowl. Sprinkle with 1/4 teaspoon of salt and 1 teaspoon of Italian seasoning. Drizzle with 2 tablespoons of olive oil. Toss everything well so each piece is evenly coated with seasoning and oil.
- Arrange on Baking Sheet: Transfer the seasoned vegetables to a baking sheet and spread them out in a single layer to allow for even roasting and caramelization.
- Roast the Vegetables: Bake the vegetables in the preheated oven at 425˚F for about 20-25 minutes. Roast until the vegetables are tender and slightly caramelized, checking for doneness towards the end.
Notes
- You can add other Mediterranean vegetables such as cherry tomatoes or eggplant for more variety.
- For extra flavor, consider sprinkling freshly chopped parsley or a squeeze of lemon juice after roasting.
- Use a rimmed baking sheet to prevent juice from spilling in the oven.
- This dish pairs wonderfully with grilled meats, grains like quinoa or couscous, or as a topping for toasted bread.
- Leftovers can be refrigerated for up to 3 days and taste great cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
