Whitney and Ashleys 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.

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.

Per Serving: 89 calories; protein 2.6g; carbohydrates 11.7g; fat 5g; sodium 40.3mg.

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