Description
These roasted vegetables are bursting with flavor and are super easy to prepare! With colorful peppers, creamy squash, and juicy tomatoes, this dish is perfect for a quick and healthy meal that impresses.
Ingredients
Scale
- 8 ounces carrot coins (about 2 cups)
- 8 ounces trimmed asparagus, cut into 1½" pieces (about 1½ cups)
- 4 ounces cremini mushrooms, sliced (about 1½ cups)
- 1¼ cups yellow squash (sliced about ½" thick)
- 1¼ cups zucchini (sliced about ½" thick)
- 1 cup green pepper (cut into 1" pieces)
- 1 cup red pepper (cut into 1" pieces)
- 1 cup yellow pepper (cut into 1" pieces)
- 3½ tablespoons extra virgin olive oil
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 cup whole grape tomatoes (about 5 ounces)
- Minced fresh parsley for garnish, if desired
Instructions
- Preheat the oven to 375°F and line two sheet pans with parchment paper.
- In a bowl or on the lined sheet pans, toss all the vegetables except the tomatoes with olive oil, kosher salt, and black pepper until evenly coated.
- Spread the vegetables (excluding tomatoes) in a single layer on the sheet pans without overcrowding.
- Roast in the preheated oven for 15 minutes.
- Stir the vegetables, adding the grape tomatoes, and spread them evenly again on the sheet pans.
- Return the pans to the oven, rotating their positions, and continue roasting for about 15 more minutes or until they're done to your liking.
- Serve immediately, garnished with fresh minced parsley if desired.
Notes
Feel free to mix in your favorite seasonal vegetables.
For added flavor, sprinkle with Italian herbs before roasting.
Make sure not to overcrowd the sheet pans to ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg