Description
One quick tip: do try to cut the vegetables roughly the same size. They’ll roast more evenly this way.
Ingredients
Scale
- 2 zucchini squash, cubed
- 2 summer squash, cubed
- 2 red bell pepper, large dice (sized to match the squash)
- 1 small red onion, large dice (sized to match the squash)
- 8–12 oz button or baby bella mushrooms, halved or quartered (if large)
- olive oil
- salt and pepper, to taste
- 3–4 Tbsp fresh basil or cilantro minced
Instructions
- Place all vegetables in a large bowl. Toss with a drizzle of olive oil (you just need enough for everything to barely shine). Sprinkle generously with salt and pepper and toss again.
- Pour vegetables out onto 1-2 baking sheets. Use 2 baking sheets if your pan is quite crowded; you don’t want the vegetables to steam.
- Roast at 400 degrees for 20-30 minutes, or until tender and liquid is evaporated from baking sheet. Toss warm veggies with basil and add any additional salt and pepper necessary.
Notes
Variations:
1. Add a squeeze of fresh lemon juice or a drizzle of balsamic vinegar to pair with the basil
2. Substitute fresh dill or a bit of fresh rosemary (use less) for the basil
3. If not dairy free, add a little fresh Parmesan on top after roasting