Whitney and Ashley's Flawless Roasted Vegetables

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.

• Calories: 89 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 1 lemon, halved
• 1 sheet Reynolds® Parchment Paper
• 1 medium onion, cut into 1/2 -inch wedges
• 2 large zucchini, sliced 1/2-inch thick
• 2 large yellow squash, sliced 1/2-inch thick
• 1 medium red bell pepper, sliced 1/2-inch thick
• 2 teaspoons dried Italian seasoning*

Recipe Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

Line a shallow baking pan with Reynolds® Parchment Paper.

Step 3

Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.

Step 4

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.

Step 5

Place pan of vegetables into the oven on the top rack.

Step 6

Bake 15 minutes or until vegetables are crisp-tender.

Step 7

Squeeze lemon over vegetables for even more flavor.